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Kung Pao Shrimp, Chinese inspired Food




Here is a very easy and delicious Chinese inspired dish! Kung Pao Shrimp, I hope you like it.

Ingredients to marinate the shrimp
  • 500 g Shrimp (cleaned, peeled and deveined)
  • 1 tbsp Hoisin Sauce
  • 1 tbsp Soy Sauce
  • ½ tsp Sesame Oil


Ingredientes for the Kung Pao:
  • 1 Onion (cut into small bite size pieces)
  • 3 Bell Peppers (different color) (cut about the same size as the onion pieces)
  • 2 tbsp Hoisin Sauce
  • 1 Tbsp Sugar
  • 1 ½ tbsp Rice Wine (or sherry)
  • 2 tbsp Soy Sauce
  • 1 ½ tbsp Cornstarch
  • ½ cup roasted peanuts
  • 1 tsp Sesame Oil
  • 1 tbsp Minced Ginger
  • 1 tbsp Minced Garlic
  • 10 Japanese dry Chilies ( or 10 chiles de Árbol)
  • 2 tbsp Water
  • 1 tbsp Vegetable oil


Marinate the Shrimp:  Clean, peel and devein the shrimp. Place the shrimp in a bowl and season it with one tablespoon of soy sauce and half a teaspoon of sesame oil plus one tablespoon of hoisin sauce, also add black pepper to taste and a pinch of salt.  Toss until all the shrimp is well seasoned. Marinate the shrimp for at least 15 minutes before cooking it.

Kung Pao Sauce: In a small bowl or cup, combined two tablespoons of water together with two tablespoons of soy sauce, also add 1 ½ tablespoon of rice wine (or sherry), and one tablespoon of sugar plus 1 ½ tablespoons of cornstarch, stir until the cornstarch is well dissolved, then add in half a teaspoon of sesame oil, stir until combined and set aside until you are ready to use it.

Make the Stir Fry: In a large wok or skillet on high heat, add about ½ tablespoon of vegetable oil and once the oil is hot, add in the shrimp and cook it for 2 minutes on each side,  you want the shrimp to change in color, the shrimp will turn a pinkish color, so when it has a pinkish color on both sides, remove it from the wok and set it aside.

In the same wok add a bit of sesame oil, then cook the onion for about one minute, just to soften the onion a bit.  Then add in the minced ginger and the minced garlic, cook stirring constantly for 30 seconds, just so the garlic and ginger will start releasing their flavor.   

Then add in the bell peppers, and cook them for about 2 or 3 minutes. ( I  like my peppers to have some crunch, so I only cook them for 2 minutes, if you prefer them to be softer, feel free to cook them for a longer time, until they get the texture that you like.)

After two minutes or so, once the peppers are softer, now add in the soy sauce mixture and also add in two tablespoons of Hoisin Sauce. Stir for about 30 seconds just to combine  and warm up the sauce.  Then add in the dry chilies and the peanuts, stir once again for about 30 seconds, so the chilies and peanuts will star releasing their oil and flavor.

Then add in the shrimp back into the wok, stir until well combined with the sauce and the rest of the vegetables, then taste the flavor add more salt and pepper if needed.  Continue to cook on high heat for about one or two more minutes until the sauce has thicken and all the ingredients are well heated through.

Once everything is heated through, now you can serve it.

Serve with white rice and sprinkle with chopped green onions!

Enjoy

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