king pao shrimp

By foodiva

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

Details

Servings 1
Preparation time 10mins
Cooking time 15mins
Adapted from chinasichuanfood.com

Preparation

Step 1

Stir fry

Besides, most of the kung pao dishes requires roasted peanuts or deep-fried peanuts. For vegan or vegetarians, use tofu or eggplant to replace the meat ingredient.

Then we begin to deep-fry the peanuts. Roasted peanuts can be used directly. For the instruction about how to deep-fry the peanuts, check here.

Then shrimp should be stir-fry quickly. In this process, we need to add a little bit more oil.

Serve:

Stir-fry sauce

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 1/2 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.

Chinese Tomato and Egg Stir Fry