Monday, January 2, 2012

Monday Meal: Kung pao Shrimp

Posted By on January 2, 2012, 9:19 AM

click to enlarge blog6880widea.jpg

In the past couple of decades, kung pao chicken and kung pao shrimp seem to have become Americans' favorite Chinese dishes, second probably only to fried rice. --- In this country, kung pao is often loaded up with veggies: carrots, celery, onions, zucchini and such. In Szechuan, China, however, it's traditionally a much more basic dish. And, that's the way I prefer it. Here is my tasty and authentic recipe for kung pao shrimp. It's as close as I can get to the kung pao I remember from New York City's Chinatown.

Ingredients

12 oz. medium shrimp, shelled and deveined

2 tsp. cornstarch

1 egg white

1/2 tsp. salt

1 1/2 cups peanut oil 

1/2 Tbs. soy sauce

1 tsp. Chinese cooking wine

1/2 tsp. sugar

1/2 tsp. vinegar

1 tsp. sesame oil

cornstarch paste made with 1 Tbs.each water and cornstarch

1 garlic clove, peeled and minced

3 scallions, minced 

1/2 Tbs. minced fresh ginger 

1/2 cup raw or roasted peanuts

handful of dried chili peppers

10 Szechuan peppercorns (or substitute black peppercorns) 

click to enlarge DSC04237.jpg

Method

In a bowl, combine the 2 tsp. cornstarch, the egg white and salt.

Toss the shrimp in the mixture to marinate for about 15 minutes prior to cooking.

click to enlarge DSC04239.jpg

In another small bowl, make a seasoning mixture combining the soy sauce, wine, sugar, sesame oil, and vinegar.  

In a wok, heat the oil over high heat.

Carefully add the shrimp to the oil and fry until just barely pink. This can take as little as 20-30 seconds, depending on the size of the shrimp.

click to enlarge DSC04241.jpg

Remove the shrimp from the oil and drain on paper towels.

Next, add the peanuts, peppercorns and the chili peppers to the hot oil and fry briefly, until the peanuts have browned a little.

click to enlarge DSC04246.jpg

Carefully pour off all but about 1-2 tablespoons of the oil from the wok.

Working quickly, add the garlic, ginger and scallions and toss quickly in the oil. Don't burn the garlic!

click to enlarge DSC04249.jpg

Add the shrimp back to the wok, along with the soy sauce/wine/sugar/vinegar/sesame oil mixture.

click to enlarge DSC04251.jpg

Stir fry briefly until the shrimp is cooked through.

click to enlarge DSC04255.jpg

Add the cornstarch paste to thicken the mixture, if needed.

click to enlarge DSC04256.jpg

Serve with steamed rice.

click to enlarge DSC04263.jpg

Note: DON'T eat the dried chili peppers. They are meant only for seasoning. 

click to enlarge DSC04264.jpg

Tags: , , , , , ,

Pin It
Favorite

More by Ted Scheffler

Latest in The Daily Feed

Comments

Subscribe to this thread:

Add a comment

© 2014 Salt Lake City Weekly

Website powered by Foundation