Kung Pao Shrimp
Hot, sour, sweet, savory and packs a fiery punch! From Yan Can Cook- Martin Yan. Did I mention that this was fiery hot?!!!! You might want to cut the heat a bit, but we love our mouths to catch on fire!
- Ready In:
- 12 ounces medium raw shrimp, shelled and deveined
- 2 teaspoons cornstarch
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon white pepper
- 2 tablespoons cooking oil
- 1⁄2 onion, cut into 1/2 inch squares
- 1 small red jalapeno chile, sliced
- 2 ounces diced bamboo shoots
- 1⁄2 cup unsalted dry roasted peanuts
- 1⁄2 teaspoon sechuan peppercorn
- 2 tablespoons rice vinegar
- 2 tablespoons hoisin sauce
- 1 tablespoon dark soy sauce
- 1⁄2 teaspoon dried red pepper flakes
- In a bowl, combine the shrimp, cornstarch, salt, and pepper. Stir to coat. Let stand for 15 minutes.
- Place the peppercorns in a small frying pan over medium heat. Cook shaking the pan frequently, until the peppercorns darken slightly and smell toasted, 3 to 4 minutes. Process in a spice grinder or blender until coarsely ground.
- In a bowl, combine the peppercorns, vinegar, hoisin sauce, soy sauce, and pepper flakes.
- Place a wok or wide frying pan over high heat until hot. Add the oil, swirling to coat the sides. Add the shrimp and stir-fry until they turn pink, about 1 1/2 minutes. Add the onion, jalapeno, and bamboo shoots; stir fry for 1 minute. Add the sauce and cook until heated through. Add the peanuts and toss to coat.
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This is a really good version of kung pao! I like that it seems very saucy as compared to what I might get from Chinese take-out. But the balance of spicing in this is really nice! I think I would like to have some diced water chestnuts and diced celery added to this as well, and next time I might cut the shrimp into a dice as the kung pao I am used to has most of the things in it the same size. For the szechuan peppercorn I used something I bought at the Asian grocer called "Chinese pepper" which is the szechuan peppercorn ground up and sifted so there is no grit, etc. I was really happy to have come across it, and hope everyone else hunts this down and gives it a try. Thanks for sharing the recipe- we always love Asian food around this home. ~SueReply
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