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
