Kung Pao Shrimp Recipe
Make Kung Pao Shrimp Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade
Sauce
Stir-fry
To serve (optional)
Method
Marinade
Combine and rest
Pat the shrimp dry with paper towels. In a medium bowl combine 1 tbsp cornstarch, 1 tbsp light soy sauce, 1 tbsp Shaoxing wine, and 1/4 tsp salt. Add the shrimp and toss to coat evenly. Let marinate while you prepare other ingredients, 10–15 minutes.
Sauce
Mix the sauce
In a small bowl whisk together 1 tsp dark soy sauce, 1 tbsp light soy sauce, 1 tsp black vinegar, 1 tsp hoisin, 1 tsp sugar, 1/4 cup chicken broth (or water), and 1 tsp cornstarch until smooth. Set aside.
Stir-fry
Heat wok and fry aromatics
Heat a wok or large skillet over high heat until smoking hot. Add 2 tbsp neutral oil and swirl to coat. Add 6 dried red chilies and 1/2 tsp Sichuan peppercorns. Stir-fry 30–45 seconds until fragrant and chilies darken slightly (be careful not to burn them).
Sear the shrimp
Add the marinated shrimp in a single layer and spread them out. Let cook undisturbed 45–60 seconds until the undersides turn pink and start to sear. Flip and cook another 30–45 seconds until shrimp are just cooked through and opaque (total cooking time ~2–3 minutes depending on size). Remove shrimp to a plate and set aside.
Cook garlic, ginger, scallions
Add a touch more oil to the wok if it looks dry (about 1 tsp). Reduce heat to medium-high. Add minced garlic (3 cloves), minced ginger (1 tbsp), and the white parts of the scallions if you kept them (or the scallions pieces). Stir-fry 20–30 seconds until aromatic but not browned.
Combine sauce and finish
Give the prepared sauce a quick stir (cornstarch may settle) and pour it into the wok. Stir constantly as the sauce comes to a gentle boil and thickens, about 30–60 seconds. Return the cooked shrimp to the wok along with 1/2 cup roasted peanuts and the green parts of the scallions (if separated). Toss to coat shrimp in the sauce and heat through, about 1 minute. Turn off heat and drizzle 1/2 tsp sesame oil over the dish. Toss once.
To serve
Transfer the Kung Pao shrimp to a serving plate. Garnish with chopped cilantro if desired and serve immediately with steamed rice.