Tuesday, December 3, 2013

Kungpoa Shrimp

I made Kung Pao Lotus Root before. This is another version, Kung Pao Shrimp. In America,
traditionally seafood is served on Christmas Eve. If you plan to make shrimp, you may give this
recipe a try. It is very tasty with Sichuan (Szechuan) flavors.


12 oz shrimp, peeled and deveined
3 dried chili peppers, broken in half and seeds removed
1 teaspoon Sichuan peppercorns
3 cloves garlic, cut into pieces
4 slices ginger
2 green onions, chopped with white and green parts separated
2 tablespoons roasted (or fried) peanuts
1 tablespoon light soy sauce
1 tablespoon dark vinegar (or rice vinegar)
1 teaspoon sugar
1 tablespoon corn starch
3 tablespoons water
2 tablespoons canola oil


1. To make the sauce, mix starch with water, soy sauce, vinegar, sugar and salt in a small bowl. Add ¼ teaspoon salt to shrimp.
2. Heat up oil to medium low. Add Sichuan peppercorns and sauté for about 2 minute or till it turns dark. Remove it from the pan.
3. Add chili pepper, ginger, garlic and white parts of green onions and sauté for about 15 to 20 seconds.
4. Turn the heat up to medium, add shrimp in, and stir-fry for about 3 minutes.
5. Add the sauce in and mix well. Top with peanuts and green onions. Add salt to taste. Serve.

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