Get ready to experience a burst of bold flavours with Kung Pao Shrimp! This Chinese-inspired dish is a delightful combination of tender shrimp, crunchy peanuts, and vibrant vegetables, and all stir-fried in a savory and spicy sauce. Each bite is a symphony of textures and tastes, with the succulent shrimp complemented by the crunch of peanuts and the crispness of vegetables. The sauce, infused with garlic, ginger, and chilli peppers, adds a delightful kick that will tantalize your taste buds. Whether you enjoy it on its own or with steamed rice or noodles, Kung Pao Shrimp is a dish that combines the perfect harmony of heat, sweetness, and umami flavours.
Kung Pao Shrimp
- 200 g Shrimps shelled, de-veined
- 1 cup Spring Onions finely sliced
- 1 Red Capsicum seeded, chopped
- 1 Celery Stalk chopped
- 1 tbsp Corn Flour mixed with 1 tbsp water
- 1 tbsp Soy Sauce
- 2 tsp Balsamic Vinegar
- 1/2 tsp Ginger finely chopped or ground
- 1/2 tsp Red Chillies finely chopped (or use Red Chilli Flakes)
- 1 Garlic Cove crushed
- handful Peanuts dry roasted, unsalted and chopped
- 1 tsp Sunflower Oil
- as per taste Salt
- as per taste Black Pepper Powder
- Heat oil in a non-stick pan over medium flame.
- Add the capsicums, celery, red chillies and pinch of salt.
- Cook for 5 to 10 minutes or until tender.
- Combine the cornstarch, soy sauce, vinegar and ginger in a bowl.
- Add a pinch of pepper powder and 2 to 3 tblsp of water.
- Mix well and add to the pan.
- Add the shrimps, spring onions, garlic and peanuts.
- Simmer for 2 to 3 minutes or until the shrimps turn opaque.
- Keep stirring from time to time.
- Remove and transfer to a serving dish.
- Serve with rice.
Frequently Asked Questions about Kung Pao Shrimp
Can I substitute shrimp with chicken or tofu in Kung Pao Shrimp?
Absolutely! While the traditional recipe calls for shrimp, you can easily substitute it with chicken or tofu to suit your preferences or dietary needs. Kung Pao Chicken is a popular variation of this dish, where the shrimp is replaced with tender chunks of chicken. If you prefer a vegetarian option, Kung Pao Tofu is equally delicious, with cubes of tofu absorbing the rich flavours of the sauce. The cooking process remains similar, so you can still enjoy the compelling combination of spicy, savoury, and nutty flavours.
How spicy is Kung Pao Shrimp?
Kung Pao Shrimp is known for its bold and spicy flavour profile. The level of spiciness can vary depending on your preference and the recipe you follow. Traditionally, it includes dried red chilli peppers that infuse the dish with heat. If you prefer a milder version, reduce the number of chilli peppers or remove the seeds before using them. Conversely, if you enjoy fiery flavours, add more chilli peppers or even incorporate spicy sauces like Szechuan sauce to intensify the heat. Remember, you control the spice level, so adjust it to suit your taste buds.
Can I make Kung Pao Shrimp ahead of time?
While Kung Pao Shrimp is best enjoyed fresh and hot, you can prepare specific components ahead of time to save cooking time. You can marinate the shrimp in advance, keeping it refrigerated until you’re ready to cook. Additionally, you can pre-chop the vegetables and store them in airtight containers in the refrigerator. However, it’s recommended to stir-fry the shrimp and vegetables just before serving to maintain their texture and freshness. The stir-frying process quickly ensures the dish retains its vibrant colours and flavours. Prepping some ingredients allows you to streamline the cooking process and have a delicious meal on the table in no time.