Kung Pao Shrimp

Main Course

Serves 2

Recipe courtesy of In the Chinese Kitchen with Shirley Fong Torres

Ingredients:

1 pound cleaned Louisiana shrimp

Marinade for shrimp

1 tablespoon soy sauce
2 teaspoons rice wine or dry sherry
1 teaspoon fresh ginger, minced
¼ teaspoon sesame oil
1 teaspoon hot chili oil

Other Ingredients

1 tablespoon vegetable oil
1 teaspoon hot chili pepper oil
2 or 3 whole hot chili peppers (dried)
1 yellow onion, sliced
1 bell pepper, diced into ½ inch pieces
1 cup chicken broth
1 tablespoon hoisin sauce
1 tablespoon oyster sauce
2 tablespoons rice wine or dry sherry
1 tablespoon cornstarch mixed with 2 tablespoons cold water
½ cup roasted peanuts
Hot cooked rice, for serving

Kung Pao Shrimp

Click image to enlarge

Method:

Combine the marinade ingredients in a large bowl and toss with the shrimp. Marinate for 2-3 hours.

Heat wok with 1 tablespoon vegetable and 1 teaspoon chili pepper oil, swirling to coat sides. Stir-fry the whole chili peppers for a few seconds. When they tum black, remove and discard.

Add onion and shrimp and stir-fry over high heat to sear the meat. Add bell pepper, and continue to stir-fry for 2 minutes. Add onion and chicken and stir-fry over high heat to sear the meat. Add bell pepper, and continue to stir-fry for 2 minutes. Gently fold in chicken broth. Blend in hoisin sauce, oyster sauce, and wine, and bring to a near boil. Add the cornstarch mixture and continue to cook until sauce thickens slightly. Sprinkle with roasted peanuts and serve over hot cooked rice.