Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, kung pao shrimp. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
This Kung Pao Shrimp is developed from authentic Sichuan style Kung Pao Chicken with a slightly spicy and sweet taste. If you ever eat the most famous Chinese Sichuan dish—Kung Pao Chicken. I love the delicious taste of Kung Pao sauce and fresh, bouncy and succulent shrimp.
Kung Pao Shrimp is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Kung Pao Shrimp is something that I have loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can cook kung pao shrimp using 10 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Kung Pao Shrimp:
- Prepare 12 pcs large shrimps
- Get Some peanut
- Prepare Some cashew nut
- Make ready Red and yellow capsicum
- Prepare 1 egg
- Prepare Flour
- Make ready White pepper
- Prepare 1 little salt
- Get Onion diced
- Make ready Sauce oyster sauce, little soy, flour, water,chilli sauuce
This dish is similar to the famed Kung Pao Chicken although some cooking procedure varies. Kung Pao Shrimp is a dish that is quick enough for weekday dinner, and fancy enough for your weekend dinner party. These kung pao noodles are super-saucy and have the perfect amount of spice. Add shrimp, then season with salt and pepper.
Instructions to make Kung Pao Shrimp:
- Remove shell and intestine of shrimp. Prepare egg, flour, white pepper and a little water. Mix it well then add shrimp and marinated it for 15 mins.
- Heat a wok and add cooking oil, when it is hot deep fry shrimp until cooked. Remove and set aside
- Fry cashew and peanut until done then set aside
- Remove some oil from the wok and just add a little. Continue, saute onion until translucent then add capsicum. Add a little water when it's already half done. Add in nuts and shrimps and the sauce. Slowly mixing them well. If you want more spicy add chilli flakes. Serve
Sometimes homemade kung pao shrimp dishes just aren't the same as a restaurant version because the shrimp shrink or dry out when you try and make it at home. Well, I learned a simple technique to. I typically substitute red pepper flakes for the dried red chilies and it works fine. A very satisfying meal that is every bit as. This Kung Pao Shrimp recipe is a Chinese Takeout copycat that takes less time to make.
So that’s going to wrap it up with this special food kung pao shrimp recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
