Kung Pao Shrimp

I've come back with another, but make your own take-out recipe. I hope you all like Chinese food as much as we do, I've been in stir fried rolls lately! This Kung Pao shrimp is so very easy to make, I can have it on the table in 20 minutes! I add a lot of vegetables to color and crisis, and the spicy sauce is enough to add a little kick, but it's not so hot that you will grab a glass of water.

I want to use extra large shrimp for this recipe, just because the shrimp is really the star of the event here. The shrimp gets cooked with pepper and onions and throws in a savory sauce.

To saute:

  • 1 tablespoon of vegetable oil
  • 1 pound of large shrimp is peeled and deveined
  • 1 red pepper cut into 1 inch
  • 1 green pepper is cut into 1 inch
  • 1/2 cup yellow onion cut 1/2 inch pieces
  • 1 teaspoon of Garlic
  • 4-6 dried red chilies, remove the seeds and cut them in half (you can use more or less chili to adjust the heat level of your preference)
  • 1/2 cup of baked unsalted beans
  • salt and pepper to taste

For this sauce:

  • 2 tablespoons of soy sauce
  • 1 tablespoon of hoisin sauce
  • 2 teaspoons of sesame oil
  • 2 teaspoons of sugar
  • 2 teaspoons of corn flour
  • 2 tablespoons of water


  1. Heat oil in a large saucepan over high heat. Add the onions and cook for 2-3 minutes or until they are softened. Add red and green peppers and cook for 3-4 minutes or until tender. Season with salt and pepper to taste. Add garlic and cook for 30 seconds.
  2. Add the shrimp to the pan and cook for 3-4 minutes, or until the shrimp is pink and opaque. Add chili and beans to the pan.
  3. While shrimp and vegetables cook, make sauce. Mix all ingredients in a small bowl.
  4. Add the sauce to the shrimp mixture and bring to a boil; cook for 30 seconds for 1 minute, or until the sauce only thickens. Serve immediately.

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