Cooking with Love

Saturday, February 20, 2010

Kung Pao Shrimps


Kevin. from Closet Cooking has one of the nicest blogs. I love his photos and recipes.  So, having shrimp in the freezer - decided that it is about time to try out this recipe which I had my eye on for a long time. I didn't have the rice wine so I just omitted it.
It was delicious.

1 pound shrimp (peeled and deveined)
1 teaspoon corn starch
1 teaspoon water
2 teaspoons soy sauce
2 teaspoons Shao Xing rice wine
1 tablespoon oil
10 dried red chilies (cut in half)
1 tablespoon Sichuan peppercorns (toasted)
5 green onions (sliced)
1 tablespoon garlic (chopped)
1 tablespoon ginger (grated)
1 teaspoon dark soy sauce
1 teaspoon light soy sauce
3 teaspoons Chinese black vinegar
1 teaspoon sesame oil
1 tablespoon chicken stock
2 teaspoons sugar
1 teaspoon cornstarch
1 handful roasted peanuts (roughly chopped)

1. Mix the shrimp, cornstarch, water, soy sauce, and rice wine in a plastic bag and let marinate for 10-20 minutes.
2. Heat the oil in a pan.
3. Add the red chilies and sichuan peppercorns and fry until fragrant, about a minute.
4. Add the shrimp and saute for a minute.
5. Add the white part of the green onions, garlic and ginger.
6. Add the soy sauce, vinegar, sesame oil, chicken stock, sugar and corn starch and cook until the shrimp is cooked and the sauce thickens, a couple of minutes.
7. Serve garnished with the peanuts and the green part of the green onions.

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