- Raw peeled de-veined shrimp
- Sambal Oelek Ground Fresh Chili Paste
- Dried Asian red chilis, Yimi Dried Chili Peppers
- 3 cloves of garlic, finely chopped
- Onion, diced 1″ pieces
- Red bell pepper, diced
- Green onions, sliced into 1″ pieces diagonally
- Celery (optional), diced
- Roasted unsalted peanuts
- Oyster sauce, 1/4 c
- Chicken stock (or seafood stock?), 1/4c
- 1 t corn starch
- Sesame oil, Kadoya Pure Sesame Oil
- Jasmine Rice
Instructions:
Start rice.
Toast the dried chilies a little in a pan / wok, Classic Series Steel Wok Set.
Heat wok, add peanut oil. Stir-fry peanuts 30s then garlic another 30s. Add the dried chilies.
Cover the shrimp in a little oil, then add them to the wok. Add the bell pepper and onion and celery. Next, pour in the 1/4 c of oyster sauce, then the sambok chili paste.
Mix stock and corn starch into a slurry, then add it to the wok. Deglaze the pan by scraping brown bits from the bottom. Turn off heat and mix in the green onions.
Drizzle a little sesame oil in.
Photo and cinematography by smboro
Kung Pao Shrimp
Tip: Cut everything the same size and in a similar shape.
Ingredients
- Raw peeled de-veined shrimp
- Sambal Oelek Ground Fresh Chili Paste
- Dried Asian red chilis
- 3 cloves of garlic, finely chopped
- Onion, diced 1″ pieces
- Red bell pepper, diced
- Green onions, sliced into 1″ pieces diagonally
- Celery (optional), diced
- Roasted unsalted peanuts
- Oyster sauce, 1/4 c
- Chicken stock (or seafood stock?), 1/4c
- 1 t corn starch
- Sesame oil, Kadoya Pure Sesame Oil
- Jasmine Rice
Directions
Start rice.
Toast the dried chilies a little in a pan / wok.
Heat wok, add peanut oil. Stir-fry peanuts 30s then garlic another 30s. Add the dried chilies.
Cover the shrimp in a little oil, then add them to the wok. Add the bell pepper and onion and celery. Next, pour in the 1/4 c of oyster sauce, then the sambok chili paste.
Mix stock and corn starch into a slurry, then add it to the wok. Deglaze the pan by scraping brown bits from the bottom. Turn off heat and mix in the green onions.
Drizzle a little sesame oil in.
Credit: eat-well-travel-often.com
An entry level recipe, the hard part is finding the ingredients.
Tip: Cut everything the same size and in a similar shape.
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