Kung Pao Shrimp
Sometimes homemade kung pao shrimp dishes just aren't the same as a restaurant version because the shrimp shrink or dry out when you try and make it at home. Well, I learned a simple technique to keep the shrimp plump, juicy and crunchy: baking soda. Soak the shrimp in some baking soda for about 20 to 30 minutes and when you make this kung pao shrimp, you'll see the results.
Ingredients
- 8 oz medium or large shrimp, deveined and shelled (cut in half if using large shrimp)
- 1 heaping tsp baking soda
- 1 tsp vegetable oil
- 3 tbsp roasted peanuts
- 6 chili peppers
- 1/2 tsp Sichuan peppercorns
- 1 clove of garlic, minced
- 1 scallion, finely chopped
For the sauce
- 3 tbsp light soy sauce
- 2 tbsp shaoxing cooking wine
- 2 tsp granulated white sugar
- 1 tsp black vinegar
- 4 tbsp water
- 1 tsp cornstarch
Instructions
- Add shrimp to a medium-sized bowl and submerge in cold water. Add 1 heaping tsp baking soda into water and dissolve. Massage shrimp gently to mix baking soda in. Let shrimp soak for 20-30 minutes before removing water and rinsing shrimp (make sure to rinse so that your shrimp don't taste bitter from lingering baking soda).
- Add oil to the wok and turn stove heat to medium-high. Add in garlic and cook until aroma comes out. Add in shrimp and stir-fry until shrimp are just cooked. Stir in chili peppers and peppercorns. Add in peanuts and cook for about another minute.
- Mix sauce ingredients in a small bowl, making sure cornstarch is dissolved. Heat sauce in a small saucepan until it thickens. Then add sauce into wok and cook for a few minutes until shrimp is completed coated in sauce. Garnish with scallions. Serve warm with rice.
Serving: 0.5of recipe, Calories: 368kcal, Carbohydrates: 28.1g, Protein: 32.8g, Fat: 15.9g, Saturated Fat: 4.5g, Sodium: 1624.7mg, Fiber: 3.6g, Sugar: 15.6g, NET CARBS: 25
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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