Miss BeHavin's Haven

Kung Pao Shrimp

Singapore Sam's

©1988

AuthorDartagnan
DifficultyIntermediate

"a seafood oriental classic in full heat"

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Yields1 Serving
Prep Time1 hrCook Time10 minsTotal Time1 hr 10 mins
Kung Pao Sauce
 ½ cup heavy chicken stock
 ¼ cup premium soy sauce
 3 tbsp kekap manis
 2 tbsp Chinese black vinegar
 2 tbsp mirin
 2 tbsp Hoisin sauce
 2 tbsp palm sugar, ground
 1 tbsp dry red wine
 2 tsp Szechuan peppercorns, fresh ground fine
Shrimp and Marinade
 1 lb jumbo shrimp, peeled, deveined, tail off optional
 2 tbsp shaoxing cooking wine
 1 tbsp black Chinese vinegar
 1 ½ tsp cornstarch
 2 tbsp peanut oil, divided
 3 whole dried red chiles
Eaties
 2 tbsp peanut oil
 ½ cup sweet onion, chopped on large
 2 tsp garlic, minced fine
 2 tsp fresh ginger, grated with juice
 3 whole dried red chiles
 2 tsp Szechuan peppercorns, ground fine
 ¼ cup orange bell pepper, chopped on large
 ¼ cup red bell pepper, chopped on large
 8 oz water chestnuts, sliced
 ½ cup roasted unsalted peanuts
 ¼ cup scallions, sliced
Kung Pao Sauce
1

Combine all ingredients in small saucepan, bring to a low simmer, whisking until palm sugar is completely dissolved. Turn off heat and let rest.

Chicken and Marinade
2

Combine shrimp and marinade, marinate 30 minutes.

Preparation
3

Heat wok over high heat. Add the 2 tablespoons of peanut oil, (if you’re going for heat, break one dried chili up in the oil. Ventilation on!) when hot add drained marinated chicken. Stir fry 1-2 minutes while stirring, edges should bright pink. Remove to bowl and set aside.

4

Add "Eaties" peanut oil and wok the temp back up. Stir in onion, stir fry a couple minutes, then garlic, ginger, and crushed chiles. Finally the ground Sichuan peppercorns and stir fry for 1 minute, do not burn garlic.
Next add bell pepper, stir fry a couple minutes then add water chestnuts and let heat.

5

Whisk your sauce one more time like your recipe depended on it. Add sauce to wok and let come to a simmer. In the back of your memory, do you remember that shrimp? Yeah, dump it in with juices and let simmer until thickened and heated through.

6

Plate and garnish with roasted peanuts, scallions and last dried chili pepper, crushed on top.

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Ingredients

Kung Pao Sauce
 ½ cup heavy chicken stock
 ¼ cup premium soy sauce
 3 tbsp kekap manis
 2 tbsp Chinese black vinegar
 2 tbsp mirin
 2 tbsp Hoisin sauce
 2 tbsp palm sugar, ground
 1 tbsp dry red wine
 2 tsp Szechuan peppercorns, fresh ground fine
Shrimp and Marinade
 1 lb jumbo shrimp, peeled, deveined, tail off optional
 2 tbsp shaoxing cooking wine
 1 tbsp black Chinese vinegar
 1 ½ tsp cornstarch
 2 tbsp peanut oil, divided
 3 whole dried red chiles
Eaties
 2 tbsp peanut oil
 ½ cup sweet onion, chopped on large
 2 tsp garlic, minced fine
 2 tsp fresh ginger, grated with juice
 3 whole dried red chiles
 2 tsp Szechuan peppercorns, ground fine
 ¼ cup orange bell pepper, chopped on large
 ¼ cup red bell pepper, chopped on large
 8 oz water chestnuts, sliced
 ½ cup roasted unsalted peanuts
 ¼ cup scallions, sliced

Directions

Kung Pao Sauce
1

Combine all ingredients in small saucepan, bring to a low simmer, whisking until palm sugar is completely dissolved. Turn off heat and let rest.

Chicken and Marinade
2

Combine shrimp and marinade, marinate 30 minutes.

Preparation
3

Heat wok over high heat. Add the 2 tablespoons of peanut oil, (if you’re going for heat, break one dried chili up in the oil. Ventilation on!) when hot add drained marinated chicken. Stir fry 1-2 minutes while stirring, edges should bright pink. Remove to bowl and set aside.

4

Add "Eaties" peanut oil and wok the temp back up. Stir in onion, stir fry a couple minutes, then garlic, ginger, and crushed chiles. Finally the ground Sichuan peppercorns and stir fry for 1 minute, do not burn garlic.
Next add bell pepper, stir fry a couple minutes then add water chestnuts and let heat.

5

Whisk your sauce one more time like your recipe depended on it. Add sauce to wok and let come to a simmer. In the back of your memory, do you remember that shrimp? Yeah, dump it in with juices and let simmer until thickened and heated through.

6

Plate and garnish with roasted peanuts, scallions and last dried chili pepper, crushed on top.

Notes

Kung Pao Shrimp
IngredientsDirections