Kung Pao Shrimp

A great recipe for beginner chefs who want to impress.

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

  • Servings: 4
  • Difficulty: easy
  • Print

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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