Kung Pao Shrimp
If you’re in the mood for a quick but flavorful recipe, these Kung Pao shrimp are a sure bet.
Inspired by Chinese cuisine, they combine that recognizable balance of sweet, savory, and a spicy kick that awakens the dish without overpowering the flavor of the shrimp.
It’s a stir-fry that’s prepared in minutes and requires high heat and constant movement, perfect for making the most of a wok or large frying pan. It works equally well for a weekday meal or for surprising guests at home with something different, tasty, and very easy to share.
Duration: 20 minutesServings: 2-3 peopleDifficulty: Easy
Utensils used: A wok from Vitrinor’s Vital range
You’ll need:
- 500 g shrimp
- 8 tablespoons oil
- 1 teaspoon ground ginger
- 1/2 chopped onion
- 1 green bell pepper, chopped
- 1 chili pepper
- 8 tablespoons soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon sesame oil
- Ground pepper
- 1 teaspoon vinegar
- 1 teaspoon sugar
- 8 tablespoons water
- Sesame seeds
How to make it
Start by preparing the sauce: in a bowl, mix the soy sauce, cornstarch, sesame oil, pepper, sugar, vinegar, and water. Stir well until the mixture is smooth and lump-free.
Peel the shrimp and, if necessary, remove the vein. Have everything ready before you start cooking, as the recipe is quick and the stir-fry won’t wait.
Heat the oil in a Vitrinor wok or frying pan over medium-high heat. Add the onion, green bell pepper, ginger, and chili pepper, and stir-fry for a few minutes until they begin to soften and release their aroma.
Add the shrimp and stir-fry for 1-2 minutes, stirring constantly so they cook evenly without losing their juiciness.
Add the prepared sauce and mix well so everything is integrated. Cook for a couple more minutes until the sauce thickens slightly and coats the shrimp.
Serve immediately, topped with sesame seeds, and enjoy a dish with contrasting flavors and an irresistible texture.
