In a large skillet, cook your shrimp and chopped peanuts. Whisk together the ingredients for the sauce: chicken broth, soy sauce, chili paste, oyster sauce, and cornstarch (for thickening). How to Make Kung Pao Shrimp in 15 Minutes What you end up with inside the bottle is a dark, syrupy sauce that resembles whatever the love child of soy sauce and barbecue sauce would look like.” You can’t make kung pao shrimp without it. It gets its flavor from garlic, fresh ginger, chili paste, soy sauce, chicken broth, and the key ingredient: oyster sauce.įirst: what is oyster sauce? Bon Appetit describes it best: “It’s a mixture of caramelized oyster juices (a byproduct of cooking oysters in water for a prolonged period of time), salt, sugar, and sometimes soy sauce that is thickened with cornstarch. And like all great Chinese food favorites, the sauce is complex-mostly savory with just the right amount of salty, an ever-so-slight sweetness, and a hint of sour. It’s a simple sauté of chicken or shrimp (no batter or breading) with bell pepper and chopped peanuts. Kung Pao chicken, or kung pao shrimp in this case, is one of the most popular dishes at Chinese restaurants and for good reason: it’s delicious. It’s a shrimp stir fry with bell pepper, scallions, and chopped peanuts, tossed in kung pao sauce: a thick, glossy topping that’s deliciously salty-savory-sweet-and sour. Give everything a big stir fry and then serve immediately.It’s not often that you find a recipe that tastes as good as any restaurant version, has just 300 calories / 4 WW points, and only takes 15 minutes to make, but Kung pao shrimp is amazing like that. Let the sauce heat for around 10 seconds.Īdd large scallions and toasted peanuts. Stir the kung pao sauce first and then pour it. Heat oil in a pan and fry ginger, garlic, Sichuan peppercorn, and dried chili pepper until aromatic. If you want to reduce the hotness, use whole dried chili peppers. Mix all the ingredients for kung pao sauce in a small bowl.Ĭut all the ingredients and break the chili pepper into halves. Marinate the shrimp with light soy sauce, dark soy sauce, white pepper, and cornstarch. Fry the shrimp only for a short time over the high fire and be quick after adding the stir-frying sauce as it thickens very quickly to avoid overcooking the shrimp. The key step of this dish is to be quick and accurate. In other veggie kung pao dishes, more cornstarch is needed to make the sauce thicker and consequently can attach to the main ingredients. For example, in this kung pao chicken or shrimp, a small amount of cornstarch is enough since starch is previously used in the marinating process. Tips for Kung Pao SauceĪbout the sauce, the amount of cornstarch used in the mixed stir fry sauce (碗芡) can be slightly different based on the very single dish. While Kung Pao sauce has a strong spicy taste with a mild sweet and sour taste. There is a strong sweet and sour taste with a mild spicy flavor in Chinese garlic sauce. There aIn Kung Pao dishes, dried peppers are used to create a strong spicy taste while pickled red peppers or fermented peppers are used in Chinese garlic sauces. Chinese sauces are always quite confusing since only small differences, either ingredients themselves or the amounts can cause big differences in final flavors. The basic garlic, scallion, and ginger are the same. When we get a closer look at those two types of sauces, then we might find there are some similarities between the ingredients used in Kung Pao sauce and Chinese garlic sauce. The development process of the special kung pao taste is quite similar to Chinese garlic sauce or Yu Xiang sauce (鱼香汁). Kung pao- one of the key flavors from Sichuan cuisine It goes even better with vegetables and mushrooms like lotus root, cauliflower, and king oyster mushrooms. It goes well with different types of protein, chicken, shrimp, and fish. Kung pao sauce is first used in the famous Kung Pao Chicken and then further developed into a type of flavor in China that can be used in many other recipes. If you ever eat the most famous Chinese Sichuan dish-Kung Pao Chicken, I guess you love the taste of the sauce used in the recipe. Kung pao- one of the key flavors from Sichuan cuisine.This Kung Pao Shrimp is developed from authentic Sichuan-style Kung Pao Chicken with a slightly spicy and sweet taste. Super, easy, and full of flavor kung pao shrimp, only needs 10 minutes of preparation to table.
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