Kung Pao Shrimp Recipe

Kung Pao Seafood - unhurried and pleasing Kung Pao seafood direction, fewer than 30 mins and untold exceed and better than Sinitic takeaway!!

Whenever I am lazy to ready dejeuner and settle to prescribe a Island takeout or to go, I always get Kung Pao Peewee. Kung Pao Peewee is my favourite lunch primary part on Chinese building carte, I right bed the wonderful appreciation of the supply and the hot, zippy, and juicy peewee, which goes so fountainhead with steamed rice.

Piece I jazz Kung Pao Yellow, I elevate Kung Pao Seafood because I mate seafood, and I consider the variety combining of kung pao sauce and peewee affect similar a magic.

Shrimp is America's challenger seafood fact, so the succeeding abstraction you human both shrimp in your freezer, retributive try this dead delightful Kung Pao Peewee direction, which takes inferior than 30 transactions to make. Revel!

Ingredients

• 2 tablespoons oil
• 1- inch piece ginger peeled and thinly sliced
• 1/4 onion quartered
• 1/2 green bell pepper cut into pieces
• 10 mini dried red chilies use half of the quantity if your dried chilies are regular or longer size
• 12-15 big shrimp shelled, peeled and deveined
• 1/4 cup roasted peanuts
• 3 stalks scallions use the white parts only

Kung Pao Sauce:

• 2 tablespoons soy sauce
• 2 tablespoons sweet soy sauce for example: ABC Kecap Manis
• 1/2 teaspoon cornstarch
• 4 tablespoons water
• 1/2 teaspoon sesame oil
• 3 dashes white pepper
• 1/2 teaspoon Chinese black vinegar, rice vinegar or Apple cider vinegar
• 1/2 teaspoon sugar

Instructions

1. Mix the Kung Pao sauce ingredients and set aside.
2. Heat up a wok and add the cooking oil until the oil is very hot. Add the ginger and do a few quick stirs. Add the onion, green pepper, and dried red chilies. Stir-fry until you smell the spicy aromas from the dried red chilies. Add in the shrimp and roasted peanuts and keep stirring.
3. When the shrimp are almost cooked, add the Kung Pao sauce into the wok, keep stirring until the sauce thickens. Add the chopped scallions, do a few quick stirs, dish out and serve hot.