Easiest Way to Make Appetizing Kung Pao Shrimp

Easiest Way to Make Appetizing Kung Pao Shrimp Delicious, fresh and tasty.

Kung Pao Shrimp. 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.

It is very tasty with Sichuan (Szechuan) flavors.

A nice plate of Kung Pao shrimp delivers several appetizing flavours: spiciness from dried chilli (and fresh chilli if using), sweet & sour taste from the sauce mixed with a number of classic Chinese.

Kung Pao Shrimp is a spicy Chinese shrimp dish made from prawns or medium size shrimps.

You can have Kung Pao Shrimp using 10 ingredients and 4 steps. Here is how you cook it.

Ingredients of Kung Pao Shrimp

1. You need 12 pcs of large shrimps.

2. Prepare of Some peanut.

3. It’s of Some cashew nut.

4. Prepare of Red and yellow capsicum.

5. You need 1 of egg.

6. You need of Flour.

7. It’s of White pepper.

8. It’s 1 of little salt.

9. You need of Onion diced.

10. You need of 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.

Kung Pao Shrimp instructions

1. 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..

2. Heat a wok and add cooking oil, when it is hot deep fry shrimp until cooked. Remove and set aside.

3. Fry cashew and peanut until done then set aside.

4. Remove some oil from the wok and just add a little. Continue, saute onion until translucent then add capsicum. Add a little water when its 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.