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<\/figure>\n\n\n\nMain Ingredients Required for Kung Pao Shrimp<\/h2>\n\n\n\n\n- Shrimp. <\/strong>I used medium-sized shrimp, with the heads and shells removed but the tails left on for a better presentation. I always use fresh shrimp, as the market is just near where I live. You can use store-bought frozen, shelled shrimp, but the results may not be as good.<\/li>\n\n\n\n
- Nuts. <\/strong>Kung Pao-style cooking typically includes either peanuts or cashews. For this recipe, I chose cashews because of their richer flavor, though peanuts work just as well.<\/li>\n\n\n\n
- Aromatic ingredients. <\/strong>The key ingredients that create the distinctive Kung Pao flavor are garlic, fresh ginger, scallions (green onions), and dried chilies. This combination is fairly standard in most traditional Kung Pao sauces.<\/li>\n\n\n\n
- Kung Pao sauce. <\/strong>The Kung Pao sauce is made with light soy sauce<\/strong><\/a> for its savory flavor, Chinkiang vinegar<\/strong><\/a> for acidity, and a touch of sugar to balance the rice vinegar. Besides these main seasoning ingredients, a small amount of dark soy sauce<\/a><\/strong> gives a caramelized color, some sesame oil<\/a><\/strong>, and Shaoxing wine<\/a> <\/strong>to accentuate the taste. The ratio of these ingredients varies. The key is to include a savory, acidic, and sweet flavor, complemented by the spiciness and numbness derived from the chili and Sichuan peppercorns.<\/li>\n\n\n\n
- Others. <\/strong>The traditional Kung Pao shrimp recipe typically includes only a few additional ingredients, aside from peanuts. This recipe consists of red bell peppers, yellow onions, and uses toasted cashew<\/a>s<\/strong> instead of peanuts. <\/li>\n<\/ul>\n\n\n\n
Note<\/strong>: The following translations are the same: kung pao shrimp, kung bao shrimp, kong po shrimp, and kung bo shrimp. They are all derived from the Chinese name \u5bab\u4fdd\u867e\u7403\u3002<\/p>\n\n\n\nHow to make kung pao shrimp<\/h2>\n\n\n\n
Below are the steps I followed to prepare Kung Pao Shrimp.<\/p>\n\n\n\n
1. Prepare the shrimp for stir-frying.<\/h4>\n\n\n\n\n- Wash the shrimp thoroughly with plenty of water to remove any dirt, then drain them in a colander. Remove the heads and shells, but retain the tails for better presentation.<\/li>\n\n\n\n
- Butterfly the shrimp by slicing them in half lengthwise and gently flattening them. This not only makes them look more appealing after frying but also makes it easier to remove the vein (the digestive tract) along the back.<\/li>\n\n\n\n
- Pat the shrimp dry with a kitchen paper towel or clean cloth. If the shrimp are too wet, they may splatter when deep-fried.<\/li>\n\n\n\n
- Season with salt and ground white pepper. White pepper helps mask any unwanted \u2018fishy\u2019 smell.<\/li>\n\n\n\n
- Coat the shrimp with egg white, then coat them with cornstarch. This creates a light coating that crisps up nicely when fried.<\/li>\n<\/ul>\n\n\n\n
2. Prepare the kung pao sauce and other ingredients<\/h4>\n\n\n\n\n- Peel the garlic and give it a rough chop. I usually avoid chopping it too finely, as it can burn quickly in the wok. Also, thinly slice a few pieces of ginger.<\/li>\n\n\n\n
- Divide the scallions into two parts by cutting them crosswise to separate the white and green sections. Cut the white portion into \u00bc-inch short sections and the green portion into 1-inch lengths. Use the white section as part of the aromatics at the beginning of cooking, and reserve the green section for the final stage to add freshness and color.<\/li>\n\n\n\n
- Combine all the sauce ingredients listed under Ingredient C in the recipe to make the spicy sauce.<\/li>\n<\/ul>\n\n\n\n
3. Deep-fry the shrimp<\/h4>\n\n\n\n\n- Heat oil with a high smoke point (such as corn oil, canola oil, palm oil, or peanut oil) over medium-high heat for deep-frying the shrimp. I usually fry them in small batches to minimize the amount of oil used.<\/li>\n\n\n\n
- While deep-frying, let the shrimp cook undisturbed for about 15 seconds, then gently stir them to loosen and separate. Stirring also helps prevent the shrimp from sticking to the hot wok.<\/li>\n\n\n\n
- Once the shrimp begin to turn from opaque to light pink, remove them and place them on a wire mesh strainer to drain the excess oil. Repeat the process until all batches are cooked.<\/li>\n<\/ul>\n\n\n\n
4. Stir-Frying to Finish the Cooking<\/h4>\n\n\n\n\n- Heat some oil in a clean wok or large skillet, add the Sichuan peppercorns, and toast them over low heat for 1 to 2 minutes to release their flavor. Then discard the peppercorns.<\/li>\n\n\n\n
- Saut\u00e9 the garlic, ginger, the white section of the scallion, and the dried chilies in the peppercorn-infused oil over low heat until aromatic.<\/li>\n\n\n\n
- Cut the onion into half-inch cubes and add them to the wok. Stir-fry until slightly translucent, then add the green bell pepper (cut into one-inch squares) and continue stir-frying over medium heat for about 30 seconds.<\/li>\n\n\n\n
- Pour the Kung Pao sauce into the wok and give everything a good mix. Once the sauce begins to bubble, return the deep-fried shrimp to the wok.<\/li>\n\n\n\n
- Mix two teaspoons of cornstarch with two tablespoons of cold water to form a slurry. Add it gradually to the sauce to thicken.<\/li>\n\n\n\n
- Add the green section of the scallion. Turn off the heat and stir in the toasted cashews. Serve with white rice.<\/li>\n<\/ul>\n\n\n
Note<\/strong>: The following translations are the same: kung pao shrimp, kung bao shrimp, kong po shrimp, and kung bo shrimp. They are all derived from the Chinese name \u5bab\u4fdd\u867e\u7403\u3002<\/p>\n\n\n\n Below are the steps I followed to prepare Kung Pao Shrimp.<\/p>\n\n\n\nHow to make kung pao shrimp<\/h2>\n\n\n\n
1. Prepare the shrimp for stir-frying.<\/h4>\n\n\n\n
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2. Prepare the kung pao sauce and other ingredients<\/h4>\n\n\n\n
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3. Deep-fry the shrimp<\/h4>\n\n\n\n
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4. Stir-Frying to Finish the Cooking<\/h4>\n\n\n\n
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