Kung Pao Shrimp (Kung Pao Prawn

• Seafood

  • 16 oz Shrimp, fresh

• Produce

  • 1 inch Ginger, root
  • 3 Gloves garlic
  • 1 Green pepper
  • 1 tbsp Peanuts, roasted
  • 1 Scallion

• Condiments

  • 1 tbsp Soy sauce, light
  • 2 tsp Soy sauce, dark

• Baking & Spices

  • 1 tsp Cornstarch
  • 2 tsp Sugar

• Oils & Vinegars

  • 3 tbsp Peanuts oil
  • 1 tsp Sesame oil
  • 2 tsp Vinegar, Black

• Liquids

  • 1 tbsp Chicken stock or water

• Other

  • 3~5 dried chili peppers

Found on chinasichuanfood.com

Description

Ingredients

• 16 ounces fresh shrimp or 8 oz. frozen prawn
• 3 tablespoons peanuts oil
• 1 green pepper sliced
• 3 gloves garlic, minced
• 1 inch root ginger sliced
• 1 scallion sliced
• 1 tablespoon roasted peanuts
• 3~5 dried chili peppers
• 1 tablespoon light soy sauce
• 2 teaspoons dark soy sauce
• 2 teaspoons sugar
• 1 teaspoon cornstarch
• 2 teaspoons black vinegar
• 1 teaspoon sesame oil
• 1 tablespoon chicken stock or water

Directions

• Peel the fresh shrimp and then cut trail and head. Or unfreeze the frozen prawn.
• Prepare a small bowl; add all the ingredients for stir-fry sauce. Set aside.
• Heat up cooking oil in pan; add the shrimp in when you can see the waves on the surface. Do a few quick fry and move the shrimp out.
• Leave some oil in pan after removing the shrimps out. Add garlic, ginger, and scallions to stir-fry around ½ minute until aroma and then add dried chili pepper to continue cooking for 30 seconds.
• Add green peppers slice to cook until soft. Return shrimps in and pour in the stir-fry sauce. Mix well.
• Add roasted peanuts in. Turn off the fire and transfer to serving plate.

Nutrition