Kung Pao Shrimp
I cooked this for my good friend Mary Ann Murphy, and she said it is better than what they serve at the fancy Chinese joint uptown. Very tasty. Watch out for the chiles. The smoke from these runs my wife out of the kitchen.
I cooked this for my good friend Mary Ann Murphy, and she said it is better than what they serve at the fancy Chinese joint uptown. Very tasty. Watch out for the chiles. The smoke from these runs my wife out of the kitchen.
- Carbohydrate 12.9389216664233 g
- Cholesterol 127.68 mg
- Fat 15.3069864583332 g
- Fiber 1.90784374998022 g
- Protein 21.7127170833326 g
- Saturated Fat 2.39547187499998 g
- Serving Size 1 1 Serving (160g)
- Sodium 225.497847656226 mg
- Sugar 11.0310779164431 g
- Trans Fat 1.13656125 g
- Calories 272 calories
Step-by-step
- Combine shrimp with 1 tablespoon soy sauce, and 1 1/2 tablespoon cornstarch. Stir and allow to soak for at least 1/2 hour.
- Seasoning Sauce: Combine 2 tablespoons soy sauce, wine, sugar, 1 teaspoon cornstarch, salt, and sesame oil. Blend well, and set aside.
- Wipe the chiles clean; remove seeds, and cut into 1/2 to 1 inch long pieces. Heat the oil in the wok. Fry the peanuts until golden, and then remove.
- Add the dried chiles to the oil and stir fry until they turn black. Add the ginger and shrimp stirring quickly. Then add the seasoning sauce, stirring until thickened and heated through.
- Remove from the fire and add the cooked peanuts. Mix well and serve over rice.
While standard Sichuan stir-fries rely on doubanjiang and Sichuan peppercorns for their distinct profile, this regional variation drops the fermented bean paste in favor of a straightforward soy and sherry seasoning sauce. Testing this method reveals that standard wok cooking produces intense capsaicin smoke, requiring proper kitchen ventilation before the dried peppers hit the hot oil. Without adequate airflow, the frying chiles will release volatile oils that irritate the eyes and throat instantly.
Modifying this dish for different dietary needs requires careful attention to the liquid ratios. Standard soy sauce can be replaced with tamari at a one-to-one ratio for gluten-free diets, while dry sherry substitutes cleanly for rice wine without altering the residual sugar balance. Peanut oil remains essential for the authentic high-smoke-point searing needed to cook the shellfish quickly without scorching the aromatics.
Protein texture depends entirely on the initial cornstarch slurry and resting duration. Allowing the shrimp to soak in the cornstarch and soy mixture for thirty minutes creates a protective moisture barrier called velvety, which prevents the seafood from turning rubbery during high-heat contact. Overcooking the shrimp by even thirty seconds past opacity will destroy this delicate texture, resulting in a tough bite regardless of the marinade.
Finishing the dish demands precise timing regarding the peanuts and sauce integration. Stirring the seasoning sauce into the wok until it thickens takes roughly forty-five seconds over maximum heat. Folding the fried peanuts back in at the very end preserves their crunch, as prolonged exposure to simmering liquid softens their exterior structure entirely.
