Tuesday, March 2, 2010

This is one of my favorite Asian dishes because of its unique flavor and spice. I like the kick of the dried chilies and the crunchy texture of the peanuts. In my opinion, these ingredients bring more value to the dish.

The best way to eat this dish is to top it over hot steamed rice. The rice help reduce the spice and it also balances the flavor. If you are looking for more taste and texture, eating this with fried rice would be a good idea. Before making your fried rice, make sure to check out some of our tips for best results.

Try this Kung Pao Shrimp Recipe and let us know what you think.


1 lb shrimps, cleaned and head removed

2 ounces roasted peanuts

10 pieces dried chilies

1 small onion, quartered

1/4 cup green onions; cut in half inch length

3 tablespoons cooking oil


4 tbsp soy sauce

1 teaspoon cornstarch

4 tablespoons water

1/2 teaspoon sesame oil

1/2 teaspoon rice vinegar

1 teaspoon sugar

Watch the cooking video:

Cooking procedure:

1. Make the Kung Pao sauce by first diluting the cornstarch in 4 tbsp water then combine soy sauce, rice vinegar, sugar, sesame oil, and the diluted cornstarch. Mix well then set aside.

2. Heat a wok then pour-in cooking oil.

3. When the oil is hot enough, add-in the garlic and ginger then stir fry until the color turns medium brown. The aroma should indicate that the next ingredients need to be added.

4. Put-in the dried chilies, bell pepper, and onion and stir fry for 2 to 5 minutes or until the vegetables are done.

5. Add the peanuts and stir-fry for a minute.

6. Put-in the shrimp and cook for 2 minutes.

7. Pour-in the Kung Pao sauce and stir. Make sure that all the ingredients are coated with sauce.

8. Add the green onions, turn off the heat, and transfer to a serving plate.

9. Serve hot. Share and enjoy

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