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Kung Pao Shrimp

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Kung Pao Shrimp

Print Recipe
Course Appetizer, Main Course
Cuisine Chinese

Equipment

  • Wok

Ingredients

  • 1 ½ pound medium Shrimp peeled
  • 1 tbsp dry sherry
  • 1 tbsp cornstarch
  • ½ tsp salt
  • ⅛ tsp ground white pepper
  • oil for frying
  • 4 small red dried hot chili peppers
  • ½ cup unsalted peanuts
  • 1 tsp garlic minced
  • 1 tsp ginger minced
  • 2 green onions sliced

Sauce:

  • 2 tbsp soy sauce
  • 1 tbsp white wine vinegar
  • 1 tbsp dry sherry
  • 2 tbsp chicken broth
  • 2 tsp sugar
  • 2 tsp cornstarch

Instructions

  • Combine sherry, cornstarch, salt, & pepper in a bowl and mix well.
  • Add shrimp, stir to coat. Marinate in refrigerator for at least 15 minutes.
  • In another bowl, combine all sauce ingredients, mix well; cover & refrigerate until needed.
  • Heat large wok or pan to medium heat with 1 tbsp of oil.
  • Add dried chilies and stir fry until the pepper begins to char. Remove from pan and set aside.
  • Add a touch more oil to your pan. Add garlic & ginger, stir fry for just 15-20 seconds.
  • Add shrimp and stir fry until shrimp turn pink, about 3 minutes.
  • Add peppers, peanuts, & green onions to the pan. Increase the heat and pour the sauce into the pan. Stir until thickened and bubbly.
  • Enjoy!