KUNG PO SHRIMP DING RECIPES

Name: Kung Pao Shrimp (Kung Pao Prawn)
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 300 g unshelled shrimp; 3 tbsp. vegetable cooking oil; 7-15 dried chili pepper; 1 tsp Sichuan peppercorn; 3 garlic cloves (, chopped); 1 thumb root ginger, (chopped); 1/2 green pepper (, cut into small pieces); 1/2 red bell pepper ( , cut into small pieces); 2 Chinese large scallion (, white part only ); 1/4 cup roasted peanuts or cashew; 1/2 tbsp. dark soy sauce; 1 tbsp. light soy sauce; 1 tbsp. black vinegar; 2 tsp. cornstarch; 1 tsp. sesame oil; 1/2 tsp. salt; 2 tbsp. stock or water; 1 tsp. sugar; 1/2 tbsp. dark soy sauce; 1 tbsp. light soy sauce; 1/8 tsp. ground pepper; 1 tsp. cornstarch

KUNG PAO SHRIMP (KUNG PAO PRAWN) | CHINA SICHUAN FOOD

Kung Pao Shrimp (Kung Pao Prawn) | China Sichuan Food image

Kung Pao Shrimp developed from traditional Chinese kung Pao Chicken has a spicy yet slightly sweet taste.

Provided by Elaine

Categories Main Course

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 2

Number Of Ingredients 22

Ingredients

300 g unshelled shrimp
3 tbsp. vegetable cooking oil
7-15 dried chili pepper
1 tsp Sichuan peppercorn
3 garlic cloves (, chopped)
1 thumb root ginger, (chopped)
1/2 green pepper (, cut into small pieces)
1/2 red bell pepper ( , cut into small pieces)
2 Chinese large scallion (, white part only )
1/4 cup roasted peanuts or cashew
1/2 tbsp. dark soy sauce
1 tbsp. light soy sauce
1 tbsp. black vinegar
2 tsp. cornstarch
1 tsp. sesame oil
1/2 tsp. salt
2 tbsp. stock or water
1 tsp. sugar
1/2 tbsp. dark soy sauce
1 tbsp. light soy sauce
1/8 tsp. ground pepper
1 tsp. cornstarch

Steps:

Devein the shrimp and then cut a small line on the back of the shrimp (for better flavoring). And then marinate the shrimp with light soy sauce, dark soy sauce, white pepper and cornstarch.
Mix all the ingredients for kung pao sauce in a small bowl.
Cut all the ingredients and break only 2-3 whole chili pepper into halves. If you want to reduce the hotness, use whole dried chili peppers only.
Heat oil in a pan and fry ginger, garlic, Sichuan peppercorn and dried chili pepper until aromatic. Then place the shrimp in. Fry for 20 seconds over high fire.
Place peppers and scallion. Continue frying until the peppers are slightly soft (around 20 seconds). Pour in Kung Pao sauce and place in the nuts. Mix well and transfer out immediately.

Nutrition Facts : Calories 543 kcal, CarbohydrateContent 18 g, ProteinContent 39 g, FatContent 35 g, SaturatedFatContent 20 g, CholesterolContent 378 mg, SodiumContent 3061 mg, FiberContent 3 g, SugarContent 2 g, ServingSize 1 serving

KUNG PAO SHRIMP | RECIPES | WW USA

Kung pao shrimp | Recipes | WW USA image

This easy weeknight recipe offers a lighter take on a Chinese classic with a blend of bold flavors, fresh vegetables, lean shrimp, and a mix of textures. Kung Pao Shrimp is traditionally spicy, but if you prefer a milder dish, you can reduce the amount of red pepper flakes to 1/8 teaspoon or even omit them entirely for a mild alternative. Substitute chicken or pork tenderloin for the shrimp, but just be sure to cut the meat into small, evenly sized pieces so that it cooks quickly and evenly in the wok. Sprinkle each serving with chopped peanuts for a wonderful crunch that works well with the flavors of this dish.

Provided by WEIGHTWATCHERS.COM

Categories Lunch,Dinner

Total Time 21 minutes

Prep Time 15 minutes

Cook Time 6 minutes

Yield 4 servings

Number Of Ingredients 15

Ingredients

3 Tbsp Reduced-sodium chicken broth
2 Tbsp Balsamic vinegar
1 Tbsp Low sodium soy sauce
1 tsp Cornstarch
1 tsp Sugar
1 tsp Toasted sesame oil
2 Tbsp Peanut oil or vegetable oil
1 Tbsp Minced garlic
1 Tbsp Ginger root minced
0.25 tsp Crushed red pepper flakes
1.25 pound(s) Uncooked shrimp (large) peeled, deveined and patted dry
3 cup(s) Uncooked sugar snap peas strings removed
0.5 tsp Table salt
1 item(s), medium Uncooked bell pepper(s) red, diced
2 medium Uncooked scallion(s) chopped

Steps:

Combine broth, vinegar, soy sauce, cornstarch, sugar, and sesame oil in cup; set aside.
Heat wok or large skillet over high heat until drop of water sizzles. Swirl in peanut oil. Add garlic, ginger, and red pepper flakes and stir-fry 10 seconds. Add shrimp and cook, undisturbed, 1 minute, letting shrimp begin to sear. Stir-fry 30 seconds, until shrimp are lightly browned but not cooked through.
Add snap peas and salt. Stir-fry 30 seconds or just until combined. Add bell pepper and scallions. Stir broth mixture and add to wok. Stir-fry 1–2 minutes or until shrimp are just cooked and vegetables are crisp-tender.
Serving size: 1? cups

Nutrition Facts : Calories 156 kcal

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