Kung Pao Shrimp recipe - ingredients, nutrition and when to eat it
Kung Pao Shrimp is a Sichuan-style dish made by quickly stir-frying shrimp and peanuts in a sweet-and-spicy sauce.
Kung Pao Shrimp is a Sichuan-style dish made by quickly stir-frying shrimp and peanuts in a sweet-and-spicy sauce. The plump shrimp and crunchy, nutty peanuts pair beautifully, making it a satisfying lunch or dinner with rice.
Chinese · 15 minutes to cook
Tips: Pat the shrimp completely dry so the sauce doesn’t become watery when stir-fried.
Tips: Add the peanuts at the end to keep their nutty crunch.
Tips: Sichuan peppercorns and dried chilies can turn bitter if stir-fried for too long.
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Ingredients (1 serving)
- Shrimp — 120 g
- Peanuts — 15 g
- Onion — 50 g
- Bell pepper — 40 g
- Green onion — 20 g
- Garlic — 2 pc
- Dried red chili pepper — 3 g
- Sichuan peppercorns — 1 tsp
- Chili oil — 1 tsp
- Cooking oil — 1 tsp
- Soy sauce — 2 tsp
- Oyster sauce — 1 tsp
- Sugar — 1 tsp
- Vinegar — 1 tsp
- Potato starch — 1 tsp
- Water — 2 Tbsp