Kung Pao Shrimp (宫爆虾球) Recipe

shrimp

🥗Healthier: tofu

💰Cheaper: chicken

Tofu is lower in calories and suitable for vegetarians.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: cashews

Sunflower seeds are nut-free and lower in calories.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while liquid aminos is a lower-sodium option.

rice vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a similar tangy flavor.

Marinate shrimp with Shaoxing wine, salt, white pepper, and cornstarch.

In a bowl, mix water, Chinkiang vinegar, Shaoxing wine, light soy sauce, dark soy sauce, sugar, and cornstarch to create a sauce.

Heat peanut oil in a wok over high heat until shimmering.

Add dried Chinese chili peppers and stir-fry for 30 seconds until fragrant.

Add marinated shrimp and stir-fry until pink and opaque, about 3-4 minutes.

Remove shrimp and set aside.

Add garlic, ginger, and diced red pepper to the wok; stir-fry for 2-3 minutes until tender-crisp.

Return shrimp to the wok; add roasted peanuts and green onions.

Pour sauce over shrimp and vegetables; stir to coat evenly.

Cook for an additional 2 minutes until sauce thickens.

Season with ground Sichuan peppercorns if using.

Serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens