Kung Po Shrimps
- Ready In:
- 35mins
- Ingredients:
- 19
- Serves:
-
4
ingredients
- 1⁄2 cup chicken stock
- 1 tablespoon soy sauce
- 1 tablespoon ketchup
- 1 tablespoon black vinegar
- 1 tablespoon hoisin sauce
- 1 teaspoon chili sauce
- 1 tablespoon cornstarch
- 1 lb tiger shrimp, peel and deveined cut into half
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon ground ginger
- 1 tablespoon cornstarch
- 1 tablespoon peanut oil
- 3 dried red chile pods
- 1 tablespoon shaoxing wine
- 1 yellow onion, cubes
- 2 small carrots, small chucks
- 1 red pepper, seeded and cut into chunks
- 2 stalks scallions, chopped into 1-inch lengths
- 1⁄2 cup raw peanuts
directions
- Add the chicken broth, soy sauce, ketchup, rice vinegar, hoisin sauce, chili sauce and cornstarch in bowl and stir to combine and set aside.
- In a skillet place over a medium heat for 2 minutes add in the raw peanuts and with a wooden spoon stir the peanuts from time to time until the peanut are light brown in color and pour into a baking pan to cool and rub off the skin and set aside,.
- Place the shrimp in a bowl and season with salt. Add the cornstarch and mix well to coat the shrimp pieces.
- Heat a wok over high heat until it starts to smoke and then add the peanut oil. Add the dried chilies and fry for a few seconds, then add the shrimp pieces and stir-fry for 2 minutes. As the shrimp begins to turn opaque, add the Shaohsing rice wine. Cook for an additional 2 minutes, then pours in the sauce.
- Bring to a boil, add the onion, carrot, red pepper, and cook in the sauce with the shrimp for another 2 minutes, or until the meat are cooked through and the sauce has thickened and become slightly sticky in consistency. Add the scallions and cook for 1 minute. Toss in the cashews and then transfer to a serving plate and serve immediately.
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