Kung Pao Shrimp, an authentic and vibrant dish from Szechuan Cuisine. This recipe highlights succulent fried shrimp coated in a silky smooth Kung Pao Sauce. Ideal for any meal, this homemade creation delivers a burst of flavor and pairs beautifully with rice or noodles. Savor it as a hearty lunch or delicious dinner.
In a glass bowl, place the cleaned and deveined shrimp. Add garlic powder, white pepper powder, salt, and 1 tablespoon of cornstarch.
Stir the shrimp until they are evenly coated with the seasoning. Let them rest for 5 minutes to absorb the flavors.
Making the Sauce
In a bowl, combine dark soy sauce, Shaoxing wine, light soy sauce, rice vinegar, hot chili sauce, and brown sugar. Mix well to ensure all ingredients are well blended. Reserve this sauce for later use in the recipe.
Frying the Shrip
Heat oil in a pan over medium heat, then add the marinated shrimp. Fry them for 2 to 3 minutes.
Turn the shrimp over and continue frying for another 2 to 3 minutes. Be cautious not to overcook them, as they can become hard and rubbery.
Once fried, remove the shrimp from the pan and set them aside for later use in the dish.
Preparing Kung Pao Shrimp
Heat sesame oil in a wok over high heat. Add garlic, ginger, Thai red chilies, dry red chilies, and the white part of scallions. Sauté until they become aromatic.
Introduce onions and sauté until soft. Then, stir in crushed Sichuan peppercorns. (Adjust the amount to ½ tsp if you find the flavor too strong.)
Toss in the bell peppers and stir-fry them for 2 minutes.
Pour in the reserved Kung Pao Sauce, mix well, and let it boil for 1 to 2 minutes.
Add 1 tablespoon of cornstarch to thicken the sauce. You can use it directly or as a cornstarch slurry.
Once the sauce has thickened, add the fried shrimp and stir well.
Finish by adding roasted peanuts and the green parts of the scallions. Stir well. Your delicious Kung Pao Shrimp is now ready to be enjoyed.
Serving
Enjoy this authentic Kung Pao Shrimp with a variety of rice options to suit your taste. Pair it perfectly with white rice, brown rice, Schezwan fried rice, or fried rice, or noodles to make excellent accompaniments.
Notes
Top Tips for Perfect Kung Pao Shrimp:
Prepare Ahead of the Ingredients: Since Chinese stir-frying happens quickly, it's a good idea to have all your ingredients ready beforehand.
Kung Pao Sauce: The sauce is key in giving your dish its bold, in-depth flavor, so make sure not to compromise on its quality.
Velveting the Shrimp: Marinating the shrimp with cornstarch ensures they remain moist and juicy, with a velvety finish after frying.
Temperature: For the traditional taste and flavor of Chinese stir-frying recipes, always stir-fry the veggies and other ingredients on high heat.
Good Quality Wok: A high-quality iron wok or skillet imparts an earthy, hearty flavor to your dish, similar to Chinese restaurant-style dishes.
Peanuts and Sichuan Pepper: Traditional recipes call for Sichuan peppercorns and roasted peanuts. However, you can substitute Sichuan peppercorns with white pepper powder and peanuts with fried cashew nuts.