Kung Pao Shrimp is another classic Sichuan cuisine. As the name indicates and as you might have guessed, Kung Pao Shrimp comes from a world-popular dish – Kung Pao Chicken! The cooking method is similar, but the taste and the texture is a different experience.
The savory, sweet, and spicy Kung Pao Sauce is addictive alongside a large piece of crunchy Shrimp. It just makes you crave for more! If you are a fan of Kung Pao Chicken, you need to give this Kung Pao Shrimp a try too.
SHRIMP
I use 20 large (300 g) Tiger Shrimp that are peeled and deveined. It is important to use large shrimp to get the best big taste. I like to leave the shell on the tail to keep a vivid appearance and to satisfy those who like to crunch on the shell a little! The Shrimp is double-fried.
KUNG PAO SAUCE
The essence of this dish is Kung Pao Sauce. The savory and sweet tastes come from a variety of sauces. And the spicy taste is from Sichuan Peppercorns and Dried Red Chilies.
NUTS
In this recipe, I use the combination of Peanuts and Cashews. You can choose either kind or use both like me.
HOW TO MAKE THIS SICHUAN KUNG PAO SHRIMP
I hope you will fall in love with this Sichuan Kung Pao Shrimp and add it to your list of favorite Sichuan food!
MORE SICHUAN FOOD RECIPES:
Sichuan Chili Pork Stir-fry with Broccoli
Sichuan Crispy Fried Pork (小酥肉)
Chinese Sichuan Spicy Boiled Fish 四川水煮鱼
Sichuan Spicy Boiled Chicken 四川水煮鸡片
Sichuan Chili Shrimp with Korean Rice Cakes
Sichuan Kung Pao Shrimp 宫保虾仁
Ingredients
- 300 g large Tiger Shrimp, peeled and deveined, with tail shell on
- 50 g Peanuts
- 50 g Cashews
- 1 tbsp Ginger, sliced
- 4 large Garlic Cloves, sliced
- 3 Green Onions, chopped
- 3 long Dried Red Chilies, cut in small pieces
- 1 tsp Sichuan Peppercorns
- 2 tbsp Cornstarch
- 1 tbsp Vegetable Oil for cooking
- 2 cups Vegetable Oil for frying
Marinade
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- 1/2 tbsp Chinese Cooking Wine (Shaoxing Wine)
- 1 small Egg White
- 2 tsp Cornstarch
Kung Pao Sauce
- 2 tbsp Chinese Cooking Wine
- 1 tbsp Light Soy Sauce
- 1/2 tsp Dark Soy Sauce
- 2 tsp Sugar
- 1 tsp Chinese Black Vinegar
- 1 tsp Cornstarch
- 1/2 tsp Chicken Bouillon
- 1 tsp Sesame Oil
- 2 tbsp Water
Instructions
- In a mixing bowl, mix together Shrimp, Salt, Black Pepper, and Chinese Cooking Wine. Then add in Egg White and Cornstarch. Mix well. Cover with plastic wrap and marinate in the fridge for 30 minutes.
- Prepare the Kung Pao Sauce. In a bowl, mix together Chinese Cooking Wine, Light Soy Sauce, Dark Soy Sauce, Sugar, Black Vinegar, Cornstarch, Chicken Bouillon, Sesame Oil, and Water. Set aside.
- After marination, add 2 tbsp of Cornstarch. Mix well thoroughly.
- In a wok, add in Vegetable Oil, on medium-high heat. Add in the Shrimp one at a time. Fry until the Shrimp turns golden for 2-3 minutes. Drain and remove.
- Do a second fry of the Shrimp for another 30 seconds to 1 minute on medium-high heat until golden brown. Drain and set aside.
- With the remaining Oil, on low heat, fry the Peanuts and Cashews for about 3 minutes. Drain and set aside.
- In a clean wok, add in 1 tbsp of Vegetable Oil, on medium-high heat. Add the Garlic and Ginger. Stir for about 15 seconds, then add in Sichuan Peppercorns and Dried Red Chilies. Continue to stir for another 15 seconds until fragrant.
- Add in chopped Green Onions and the Kung Pao Sauce. Once the sauce starts bubbling, add in the fried Shrimp. Coat well with the sauce.
- Add in Peanuts and Cashews. Mix everything well.
- Garnish with some chopped Green Onions. Ready to enjoy!
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