Kung Pao shrimp - How to make quick and easy spicy Chinese stir-fry

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.

Remove the head and shell of the shrimp, retaining the tail for presentation.

Remove the black string (digestive tract) from the shrimp.

Butterfly the shrimp by cutting them in half lengthways and flatten them out.

Pat dry the shrimp with a kitchen towel to avoid splattering when deep frying.

Season the shrimp with salt and ground white pepper.

Coat the shrimp with egg white and then add cornstarch until the shrimp starts to stick together.

Deep fry the shrimp in small batches in hot oil, stirring to prevent sticking.

Once the shrimp turns from opaque to light pink, remove and drain on a wire mesh strainer.

Cut the onion into half-inch chunks.

Coarsely chop the garlic and slice the ginger thinly.

Cut the scallion crosswise, using the white section for aromatics and reserving the green section for later.

Prepare the dried chilies by cutting them lengthwise to remove seeds and soaking them in water to soften.

Combine dark soy sauce, light soy sauce, vinegar, sugar, Shaoxing wine, ground white pepper, and sesame oil to make the kung pao sauce in advance.

Heat oil in a clean wok and toast Sichuan peppercorns over low heat for 1-2 minutes, then discard them.

Sauté garlic, ginger, and the white section of scallion in the flavored oil.

Add the dried chilies and sauté until aromatic.

Add the onion and stir fry until translucent, then add bell peppers and stir fry for another half a minute.

Add the prepared kung pao sauce and mix well.

Mix 2 teaspoons of cornstarch with 2 tablespoons of water to form a slurry, adding it bit by bit to thicken the sauce as needed.

Return the deep-fried shrimp to the wok and include the green section of scallion and toasted cashew nuts.

Stir-fry over high heat for a few seconds and then dish out.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens