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Kung Pao Shrimp

Kung Pao Shrimp

Kung Pao Shrimp


12-15 big shrimps or prawns (peeled and deveined)

1/4 cup roasted peanuts

10 mini dried red chilies (use half if your dried chilies are regular or longer size)

1/4 onion (quartered)

1/2 green bell pepper

3 stalks scallions (use only the white part)

2 cloves garlic (finely chopped)

2 1/2 tablespoons oil

Kung Pao Sauce:

2 tablespoons soy sauce

2 tablespoons sweet soy sauce (Kecap Manis)

1/2 teaspoon starch

4 tablespoons water

1/4 teaspoon sesame oil

3 dashes white pepper powder

1/2 teaspoon black vinegar

1/2 teaspoon sugar


Mix the Kung Pao sauce ingredients and set aside.

Heat up a wok and add the cooking oil until the oil is very hot. Add the chopped garlic and do a few quick stirs. Add onions, green peppers, and dried red chilies. Stir-fry until you smell the spicy aromas from the dried red chilies. Add in the prawns and roasted peanuts and keep stirring.

When the shrimps are half-cooked, add the Kung Pao sauce into the wok, keep stirring until the sauce thickens and the shrimps are cooked. Add the chopped scallions, do a quick stir, dish out and serve hot.


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