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Kung Pao Shrimp

January 8, 2011

Kung Pao Shrimp

Happy New Year!

I just came from a very fun night at the International Serious Eats Day meetup, Boston edition, which was held at The Lower Depths in Kenmore Square. I met a bunch of great people, had some tasty snacks and good beer, and had a wonderful time. Big thanks to Penny for organizing! I came home to this guy:

Sad man, happy man

I prepared this dish before the holidays and wanted to post it because it was especially tasty. It finally gave me the kick in the pants I needed to secure a supply of Shaoxing wine and Chinkiang vinegar, which we found at the awesome, if not overwhelming, Hmart in Burlington. It was a bit of a departure from our usual stir-fries, because it had a brief marinade for the protein in addition to the usual aromatics and sauce. Elysabeth is a big fan of the Kung Pao flavors so it was important to me to get this one right, and I think I prevailed.

Kung Pao Shrimp (Serves 3-4)

Adapted from Leite’s Culinaria

For the marinade:

  • 1/2 tsp. kosher salt
  • 2 tsp. soy sauce
  • 1 tsp Shaoxing wine
  • 2 1/4 tsp. cornstarch
  • 1 tbsp. water
  • 2/3 pound shelled and devined raw medium shrimp

For the sauce:

  • 3 tsp. sugar
  • 1 1/8 tsp. cornstarch
  • 2 tsp. soy sauce
  • 1 tbsp. Chinkiang vinegar
  • 1 tsp. dark sesame oil
  • 1 tbsp. chicken stock or water

For the stir-fry:

  • 3 garlic cloves
  • 1 1-inch knob ginger, peeled
  • 5 scallions
  • 2 tbsp. vegetable oil
  • 10 dried chiles (or more or less as you like, Sichuan or Thai)
  • 2/3 cup unsalted roasted peanut pieces
  1. Combine marinade ingredients and in medium bowl and add shrimp. Toss occasionally as you prepare the rest.
  2. Combine sauce ingredients in small bowl and set aside.
  3. Slice garlic thinly, mince ginger, cut scallion whites into 1/2 inch pieces and scallion greens into 2 inch pieces for garnish. Set aside.
  4. Heat wok over high heat and add oil. When hot, add chiles and cook for about 1 minute.
  5. Add shrimp, separating with wooden spoon, and cook for approximately 30 seconds. Add ginger, garlic, and scallions and keep cooking until shrimp is just cooked through.
  6. Add sauce and toss several times to combine. Once the sauce thickens and turns shiny, remove from heat, add peanuts and serve immediately over rice. Garnish bowls with scallion greens and enjoy!
3 Comments leave one →
  1. Samantha permalink
    January 8, 2011 10:42 pm

    Your blog keeps my cooking inspired!

  2. January 9, 2011 9:46 am

    Was it the jalapeno poppers that inspired posting a spicy dish? It was great meeting you last night at International Serious Eats Day in Boston.

    Now I’m going so spend some time getting to know Saucy & Bossy. The Shrimp look great!

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