I had been seeing a lot a great looking Kung Pao recipes (such as here or here ) and I just had to try making it. I liked the fact that the recipes called for sichuan peppercorns which I had recently acquired in Chinatown and I had been interested in using again. Chinese black vinegar is another ingredient that I had been wanting to try using. I was also interested in trying a dish that included whole dried chilies. Given my current obsession with prawns I decided to do a shrimp kung pao. Everything about the kung pao dish sounded really tasty!
Though the list of ingredients is a bit long, if you prepare everything before you start cooking and have it on hand it is pretty easy to make. The shrimp kung pao turned out great! It was one of the tastiest meals that I have had in a while. I really enjoy the fragrance of the toasting sichuan peppercorns and chilies. Up till now I had ground the sichuan peppercorns before adding them to the dish and this recipe called for them to be used whole. The fact that the recipe also contains peanuts made me want to chew each bite well to enjoy the peanuts. That meant that I also got to chew most of the whole sichuan peppercorns and fully enjoy their mouth numbing effect. The sichuan peppercorn effect and the heat of the chilies was a really nice combination. I served the shrimp gong bao on rice the first night and I tried serving the leftovers on some whole wheat pasta. I am thinking that when I make this again I will try adding some vegetables.
Shrimp Kung Pao
ingredients
- 1 pound shrimp (peeled and deveined)
- 1 teaspoon corn starch
- 1 teaspoon water
- 2 teaspoons soy sauce (gluten free for gluten free)
- 2 teaspoons Shao Xing rice wine
- 1 tablespoon oil
- 10 dried red chilies or to taste (cut in half)
- 1 teaspoon to 1 tablespoon Sichuan peppercorns, toasted
- 5 green onions (sliced)
- 1 tablespoon garlic (chopped)
- 1 tablespoon ginger (grated)
- 1 teaspoon dark soy sauce (gluten free for gluten free)
- 1 teaspoon light soy sauce (gluten free for gluten free)
- 3 teaspoons Chinese black vinegar
- 1 teaspoon sesame oil
- 1 tablespoon chicken stock
- 2 teaspoons sugar
- 1 teaspoon cornstarch
- 1 handful roasted peanuts (roughly chopped)
directions
- Mix the shrimp, cornstarch, water, soy sauce, and rice wine in a plastic bag and let marinate for 10-20 minutes.
- Heat the oil in a pan.
- Add the red chilies and sichuan peppercorns and fry until fragrant, about a minute.
- Add the shrimp and saute for a minute.
- Add the white part of the green onions, garlic and ginger.
- Add the soy sauce, vinegar, sesame oil, chicken stock, sugar and corn starch and cook until the shrimp is cooked and the sauce thickens, a couple of minutes.
- Serve garnished with the peanuts and the green part of the green onions.
diva says
June 5, 2008 at 11:02 pmthat looks awesome! i’m loving the roasted peanuts.
Erika says
June 5, 2008 at 11:38 pmThat looks so good! What is Black vinegar like? I have never heard of it.
Kevin says
June 5, 2008 at 11:42 pmerika: I find that the Chinese black vinegar tastes a bit like worcestershire sauce.
Raquel says
June 5, 2008 at 11:50 pmI love Kung Pao anything! This sounds very nice, Kevin.
Adam says
June 5, 2008 at 11:50 pmNice looking dish Kev. I like Kung Pao because it can have quite a kick to it. And thanks for checking out my site. I wish I could update as frequently as you.
Peter M says
June 6, 2008 at 12:17 amRemarkable dish…it’s says, “Kung Pao” – in your face – eat me!
VeggieGirl says
June 6, 2008 at 1:02 amMmm, chilies!! They pack sooo much heat into dishes – love it.
Mrs Ergül says
June 6, 2008 at 1:06 amWow, so yummy looking! I might just make this tonight cuz I have all the ingredients except the black vinegar, I have rice vinegar and wine vinegar, do you think one of this can replace the black version?
Kevin says
June 6, 2008 at 1:11 amMrs Ergül: The rice vinegar should work.
noobcook says
June 6, 2008 at 1:24 amshrimp kung pao!! Why have I, self-proclaimed #1 shrimp fan, not thought of this before! This is clever 😉
noble pig says
June 6, 2008 at 1:39 amWowzer, this is one beautiful dish…yahoo Kevin!
Gloria says
June 6, 2008 at 2:21 amThis look delicious Kevin and you know I love shrimp and prawns ar really tasty.I saw this Black vinegar Kevin!!! Is good to know that I may use for this. Gloria
Marie Louise says
June 6, 2008 at 2:24 amLooks absolutely yummy. In fact, scrolling down your page is making me hungry – and I’ve already had dinner!
Jasi says
June 6, 2008 at 2:31 amYou’re just fabulous.
I just found your blog and I want to try everything.
Cara says
June 6, 2008 at 2:43 amwow, that is a lot of ingredients. It looks delicious though!
I Cook4Fun says
June 6, 2008 at 2:43 amThat is one good looking Kung Pao Shrimp. Better looking than the one from the take out place here.
Manggy says
June 6, 2008 at 2:43 amKung Pao is hands-down my favorite dish! You can check out my version, but I’m not sure if you’ll like it as it is sweet (with sugar and hoisin) and the peppercorns are ground up throughout the sauce. The way you served it is awesome!
Leslie says
June 6, 2008 at 2:44 ammmmm.that looks super yummo
Elly says
June 6, 2008 at 3:00 amKevin, this is the most gorgeous thing I have seen in my Reader in a while 🙂 I LOVE kung pao and this looks incredibly flavorful.
Kelly Mahoney says
June 6, 2008 at 3:01 amThat looks lovely, I’m going to have to get some dishes like that. They seem to really highlight the food.
Marc @ NoRecipes says
June 6, 2008 at 3:26 amLooks way better than the rubbish they call Kung Pao Shrimp at the “chinese” restaurants around here. This is going on my list to try.
Proud Italian Cook says
June 6, 2008 at 3:39 amI love everything about this Kevin, the hotter the better! That second picture is amazing!
magpie says
June 6, 2008 at 4:24 amOOo I’ve been looking for a good King Pao recipe – I’ll use this one!
christine says
June 6, 2008 at 4:34 amGreat looking dish! Your kung pao shrimp puts our takeout version to shame, really.
renaedujour says
June 6, 2008 at 5:01 amWow. That looks really good. You must have had some tasty left overs.
Bridgett says
June 6, 2008 at 5:22 amThis dish looks not only mouthwatering, but the colors as well are gorgeous. The long list of ingredients must be worth it.
Jan says
June 6, 2008 at 5:28 amThis is my first visit to your blog, Kevin, and I have to say that kung Pao looks fab.
My husband is a kung pao fiend so I’m sure he would love this
cakebrain says
June 6, 2008 at 6:00 amhee hee I’m Asian and have never ordered Kung Pao anything. I have often made a somewhat similar dish at home with chicken, cashews and whole dried chili peppers. The sauce I make does use vinegar too. I’m wondering if what I’ve been making at home is a kung pao dish but I didn’t know it. Now I’m thinking I should try adding sichuan peppercorns in there.
Kitt says
June 6, 2008 at 6:16 amWow, that’s ambitious! Kung pao is usually what I order when trying a new Chinese place. If they can do good kung pao, I figure the rest of them menu is going to be good, too. It’s hard to get right. Yours looks delish!
I’ll be back. 😉
Mochachocolata Rita says
June 6, 2008 at 6:36 amyumma yumma yumma…i love anything kung pao 😉
carine says
June 6, 2008 at 7:51 amwow! for someone whose meals were ‘boring’ until not too long ago you’ve certainly turned things around! your food looks amazing – beatiful photography too. i’ve spotted more than one recipe i’ll be trying out! i’ll defintely be checking in again. thanks for your comment on mine x
Anonymous says
June 6, 2008 at 8:24 amThis looks super delicious! I have to try this one out.
Grace says
June 6, 2008 at 9:54 amkung pao is fun to say, and even more fun to eat! great recipe!
Jan says
June 6, 2008 at 10:14 amKevin that looks sooooo good!
Your photos are making me want to eat that now!
Kim says
June 6, 2008 at 11:49 amKevin it looks fabulous! I love Kung Pao and haven’t had some in ages. Thanks for a great recipe.
Happy cook says
June 6, 2008 at 11:51 amOh yes I have bookmarked this recipe.
It looks so delicious. I have had t with chicken, but never with scampis.
With 10 dry chillies that is surley going to be a hit in my place.
canarygirl says
June 6, 2008 at 12:54 pmOMG YUM! The shrimp take this to a whole ‘nuther level, Kevin. Thanks for the mention, too! 🙂
LyB says
June 6, 2008 at 1:05 pmMan, that sounds like one spicy dish! It looks wonderful Kevin!
Astra Libris says
June 6, 2008 at 1:28 pmPositively gorgeous!! Your plating and photographs are ingeniously inspired!
JennDZ - The Leftover Queen says
June 6, 2008 at 2:01 pmit really looks beautiful Kevin. The colors are stunning and I love the two ways you served it.
Pearlsofeast says
June 6, 2008 at 2:23 pmFantastic recipe Kevin. We have it every time we go to a Chinese Restaurant.I also wanted to make this recipe.Kung pao with shirmps sounds better.
Parker says
June 6, 2008 at 2:29 pmGreat flavors in this dish. Looks nice.
Elle says
June 6, 2008 at 2:53 pmOh Kevin! I think you’ve outdone yourself. This looks absolutely incredible!
Ruth Daniels says
June 6, 2008 at 4:02 pmThat really does looke awesome. Will give it a go this weekend. Thanks for sharing.
Amy says
June 6, 2008 at 4:23 pmHoly Crap! That looks amazing! Yum!
Maya says
June 6, 2008 at 6:27 pmOhmy, Kevin – you are something else! That looks amazing!
Cookie baker Lynn says
June 6, 2008 at 6:40 pmOh my gosh, that looks fabulous! I love kung pao chicken, but have never thought of trying it with shrimp. Brilliant! Please drop by my blog to pick up an award. 🙂
Diana Evans says
June 6, 2008 at 8:17 pmholy Kevin….this looks amazing…your art in the kitchen blows my mind!!!
hope you have a wonderful weekend cooking up yummy treats!!!
Half Baked says
June 6, 2008 at 8:50 pmBeautiful! wish I had a plate of that Kung Pao right now:)
Deborah says
June 6, 2008 at 9:11 pmI was actually just looking through a cookbook and ran across a recipe for Kung Pao Chicken that I made years ago and I’ve been craving it. The shrimp version sounds delicious!
Pam says
June 7, 2008 at 12:21 amThis recipe looks so good. I love the pictures.
Anonymous says
June 7, 2008 at 2:21 amthat dish looks delish! i love your food blog. most of the recipes you posted are the kinds i’ve been wanting to whip up (i’m a food blogger newbie). plus seeing all these asian dishes made by you puts me to shame…i’m asian and i can’t cook asian food as good as yours. haha. kudos!!
Donna says
June 7, 2008 at 2:23 amthe last comment was mine…i accidently put my comment on anonymous. 🙂
Anonymous says
June 7, 2008 at 2:25 amI never would have thought to use shrimp in a kung pao dish. Great idea! Photo looks great, by the way.
Helene says
June 7, 2008 at 5:28 amThis is what I should have for dinner because it looks terrific. You get better and better every day.
chriesi says
June 7, 2008 at 12:52 pmMMm I adore Kung Pao! I am going to try this. Yummy.
Bobby says
June 7, 2008 at 4:52 pmKevin,
this is awesome. Infact, I want some right now. Looks like one of these days I will have to do a kung pao recipe. Thanks for the inspiration!
Lori says
June 7, 2008 at 11:51 pmWow that kung pao looks amazingly good! I just want to scoop my fork into it right now.
Lori says
June 7, 2008 at 11:54 pmYou need to enter this dish in Equal Opportnity’s Kitchen- event!
HoneyB says
June 8, 2008 at 7:40 amYup, I’m up because I can’t sleep, and what do I do? I look at all your delicious food and now I want to EAT. LOL. Great looking photos!
Rosie says
June 9, 2008 at 1:41 pmWOW oh WOW this is an awesome dish – so bookmarked Kevin!!
Rosie x
Jaime says
June 30, 2008 at 3:53 amthis looks even better than what you’d get at a chinese restaurant!
Anonymous says
July 31, 2008 at 12:36 ami am having a hard time concentrating just looking at those juicy shrimps with the dried chillies… love it!
Shohag B. says
January 21, 2012 at 8:17 amYummmmmmmmmmmy !looks delicious ! is it Chinese food?
Blogiposa says
April 15, 2012 at 1:14 amJust finished eating the Kung Pao Shrimp made from your recipe. While tasty found the whole bits of peppercorns a bit overwhelming. Is the recipe correct with 1 tablespoon of the peppercorns because you only see a few scattered about in your photos?
Kevin says
April 19, 2012 at 10:00 amBlogiposa: Yes, that is right but you can reduce the amount if you prefer. You can also grind them in a mortar and pestle first.