Kung Pao Shrimp
Asian Quick Recipes Simple Recipes Fish and Seafood Meat Dishes
Good morning! How were your holidays? For me they went by too quickly, and I didn't escape the culinary indulgence that comes with such celebrations. However, I recovered with a quick and light Chinese dish.
Ingredients
400 g peeled shrimp
2-6 dried chili peppers
3 cloves garlic
1/4 teaspoon ground ginger (or 1 teaspoon freshly grated ginger)
5 green onions
1 handful peanuts (or cashews)
2 tablespoons oil
Marinade
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon orange juice
1 teaspoon cornstarch
2 pinches salt
2 pinches pepper (Sichuan if you have it, otherwise black is fine)
Sauce
2 tablespoons soy sauce
1 tablespoon orange juice
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon sugar
2 level teaspoons cornstarch
150 ml cold water
Servings: 3
How to prepare kung pao shrimp
- It's best to have all ingredients prepared before you start, as the cooking goes very fast.
- Mix all the marinade ingredients. Pour over the shrimp and let marinate for 15-30 minutes.
- Mix the sauce ingredients. Crush the garlic. Cut the green onions into rounds, but keep the white parts separate from the green. Cut the dried chilies into rounds.
* You can use up to 6 dried chilies; with 2 chilies like I used, from which I removed most of the seeds, the dish is only mildly spicy - Heat the oil in a wok and add the sliced dried chilies. Fry quickly, then add the white parts of the green onion cut into rounds and the crushed garlic. Sauté for a few seconds until the garlic starts to turn slightly golden, then add the ginger and stir.
- Pour the shrimp with all the marinade into the wok and continue frying over high heat, stirring quickly (or shaking the wok if you have a light one), for about 2-3 minutes.
- Pour the sauce over the shrimp and cook until the sauce thickens, maximum 2 minutes. Taste for salt. Turn off the heat.
- Add the green parts of the onion and the peanuts and mix well. Put the lid on the wok and let it sit for a few minutes.
- Serve with boiled basmati rice.
Stir-frying the shrimp
Pouring in the sauce
Kung Pao Shrimp
