Kung Pao Shrimp Recipe

Name: Kung Pao Shrimp Recipe
Total time: 20 min
Ingredients: 1 tablespoon soy sauce; 1 tablespoon rice wine (or use dry sherry); 2 teaspoons cornstarch; 1 pound shrimp (peeled and deveined); 2 tablespoons light soy sauce; 1 tablespoon dark soy sauce; 1 tablespoon Chinese black vinegar (or use balsamic vinegar); 2 teaspoons hoisin sauce; 1 teaspoon sesame oil; 1 teaspoon honey; 1/2 teaspoon ground Sichuan peppercorns; 1 teaspoon chili flakes; 1 tablespoon corn starch ((mixed with 2 tablespoons water to form a slurry) - optional, for a thicker sauce); 2 tablespoons vegetable oil (or use sesame oil); 10 dried Chinese peppers, whole (or use chili de arbol or other small dried red chilies); 1 fresh red bell pepper (chopped); 1-2 jalapeno peppers (chopped (optional, for a spicier version)); 2 tablespoons doubanjiang; 4 scallions (chopped); 3 cloves garlic (minced); 1/2 cup roasted peanuts; Extra roasted peanuts, chopped scallions, spicy chili flakes

www.chilipeppermadness.com

This Kung Pao shrimp is quick and easy to make with plump shrimp stir fried with bell peppers, chilies, and crunchy peanuts in a savory, spicy sauce.

View full recipe on www.chilipeppermadness.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.chilipeppermadness.com.

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Ingredients

1 tablespoon soy sauce
1 tablespoon rice wine (or use dry sherry)
2 teaspoons cornstarch
1 pound shrimp (peeled and deveined)
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
1 tablespoon Chinese black vinegar (or use balsamic vinegar)
2 teaspoons hoisin sauce
1 teaspoon sesame oil
1 teaspoon honey
1/2 teaspoon ground Sichuan peppercorns
1 teaspoon chili flakes
1 tablespoon corn starch ((mixed with 2 tablespoons water to form a slurry) - optional, for a thicker sauce)
2 tablespoons vegetable oil (or use sesame oil)
10 dried Chinese peppers, whole (or use chili de arbol or other small dried red chilies)
1 fresh red bell pepper (chopped)
1-2 jalapeno peppers (chopped (optional, for a spicier version))
2 tablespoons doubanjiang
4 scallions (chopped)
3 cloves garlic (minced)
1/2 cup roasted peanuts
Extra roasted peanuts, chopped scallions, spicy chili flakes