Kung Pao Shrimp is a Szechuan based dish, made by stir-fry shrimp with a spicy sauce. Peanuts or cashews and chili peppers are frequently added to this dish. You can add as little or as many dried chili peppers to this dish. It all depends on the level of spiciness you like. The spiciness of the dish compliments well to the sweetness of the sauce
1/2 pound Shrimps, shelled and deveined
1 Egg White
1/2 teaspoon Salt
2 teaspoons Cornstarch
1 small carrot
1 small onion
10 sugar snap peas
Half red pepper
Half yellow pepper
6 to 8 dried chili - cut into half
1 tsp of chopped ginger
3 cloves garlic - chopped
2 spring onions – cut into 1”
1/2 cup chicken broth
1 tbsp rice wine vinegar (or Chinese black vinegar)
2 tablespoons soy sauce
1 tsp Sugar
1 tbsp oyster sauce
1 tsp cornstarch
salt and pepper to taste
1/4 cup roasted cashews
1. In a large bowl, lightly beat the egg white. Stir in salt and cornstarch. Add shrimp, marinate 15 minutes. Cut carrots, onions, red and yellow peppers and sugar snap peas into ½” cubes.
2. In a small bowl, combine the chicken broth, vinegar, soy sauce, corn starch and sugar. Set aside.
3. Heat about 2 tbsp of oil in a wok or frying pan. Add shrimp, cook briefly. Remove from wok when the shrimp turns pink.
4. In the same wok, add another 2 tbsp of oil. Add in chili, onion, garlic and ginger. Stir-fry until fragrant and lightly brown.
5. Add in carrot, peppers and snow peas. Give a few quick stir-fry, add in the sauce. Bring it up to a boil and then add in the shrimps. Stir-fry for another 30 seconds or until the sauce reduce and thicken. Check seasoning and lastly add in the spring onions.
6. Dish out and sprinkle the top with some cashew nuts. Serve with some rice.
Note : You can always replace the shrimp with chicken and also other vegetables for this dish.