KUNG POW SHRIMP RECIPES

KUNG PAO SHRIMP RECIPE | ALLRECIPES

Kung Pao Shrimp Recipe | Allrecipes image

Kung pao shrimp is a fantastic dish that always goes down well! Serve with rice.

Provided by Lisa Somerset

Categories World Cuisine Asian

Total Time 1 hours 55 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 2 servings

Number Of Ingredients 18

Ingredients

2 tablespoons soy sauce
2 tablespoons chicken broth
2 teaspoons sesame oil
1 teaspoon cornstarch
2 teaspoons water
½ pound medium shrimp, peeled and deveined
? cup chicken broth
2 tablespoons white sugar
2 tablespoons vinegar
1?½ tablespoons soy sauce
1?½ teaspoons sesame oil
1 teaspoon cornstarch
2 tablespoons vegetable oil
1 small onion, thinly sliced
1 (8 ounce) can sliced bamboo shoots, drained
1 green bell pepper, seeded and cut into 1-inch slices
1 dried red chile pepper
2 tablespoons salted peanuts, or to taste

Steps:

Combine soy sauce, chicken broth, and sesame oil in a bowl. Dissolve cornstarch in water and mix into the bowl. Add shrimp and stir to coat. Cover and refrigerate for 1 1/2 hours; stir occasionally.
Mix chicken broth, sugar, vinegar, soy sauce, sesame oil, and cornstarch together to make the sauce. Set aside.
Heat oil in a large frying pan. Add onion and cook, stirring occasionally, until limp and translucent, about 5 minutes. Add shrimp and stir until pink, about 1 minute. Stir in bamboo shoots, bell peppers, and dried chile; cook for 1 minute. Pour in sauce and peanuts. Cook until sauce boils and thickens slightly, about 5 minutes.

Nutrition Facts : Calories 496.2 calories, CarbohydrateContent 36.2 g, CholesterolContent 173.9 mg, FatContent 29 g, FiberContent 4.1 g, ProteinContent 27 g, SaturatedFatContent 4.3 g, SodiumContent 2156.4 mg, SugarContent 18.6 g

KUNG PAO SHRIMP RECIPE | MYRECIPES

Kung Pao Shrimp Recipe | MyRecipes image

For a spicier kick to the pungent Kung Pao glaze, leave the seeds in the chiles. Chinese black vinegar has a deep, almost smoky taste. Look for it in Asian markets, or substitute balsamic vinegar for a sweeter flavor to this shrimp dish.

Provided by Linda Lau Anusasananan

Yield 4 servings (serving size: 3/4 cup shrimp mixture and 3/4 cup rice)

Number Of Ingredients 20

Ingredients

Shrimp:
1 tablespoon Shaoxing (Chinese rice wine), dry sherry, or sake
1 teaspoon cornstarch
½ teaspoon salt
1 pound peeled and deveined medium shrimp
Sauce:
1 tablespoon sugar
2 tablespoons water
1 tablespoon Chinese black vinegar or balsamic vinegar
1 tablespoon low-sodium soy sauce
¾ teaspoon cornstarch
½ teaspoon dark sesame oil
Remaining ingredients:
2 tablespoons canola oil
1?? cups thinly sliced green bell pepper strips (about 1 large)
1 tablespoon minced garlic
1 tablespoon minced peeled fresh ginger
3 to 4 small dried hot red chiles, broken in half and seeded
¼ cup chopped unsalted, dry-roasted peanuts
3 cups hot cooked short-grain rice

Steps:

To prepare shrimp, combine first 4 ingredients; cover and chill 10 minutes.
To prepare sauce, combine sugar and next 5 ingredients (through sesame oil).
Heat a 14-inch wok over high heat. Add canola oil to wok, swirling to coat. Add bell pepper, garlic, ginger, and chiles to wok; stir-fry 1 minute or just until chiles begin to lightly brown (do not burn). Add shrimp mixture to wok; stir-fry 2 minutes or until shrimp are done. Stir sauce; add sauce to wok. Stir-fry 30 seconds or until sauce thickens. Sprinkle with chopped peanuts. Serve over rice.

Nutrition Facts : Calories 485 calories, CarbohydrateContent 54.8 g, CholesterolContent 172 mg, FatContent 15 g, FiberContent 3.4 g, ProteinContent 29.9 g, SaturatedFatContent 1.7 g, SodiumContent 603 mg

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