J
Joined: Sep 18, 2010
Posts: 503
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J
Had this yesterday for dinner. HUGE hit.
Kung Pao Shrimp
1 pound shrimp (I like "31-40" size, peeled and deveined)
1 T dry sherry or rice (siao xing) wine. I go for dry sherry
2 t soy sauce (I like San-J Low Sodium)
1 T fresh garlic, mashed or pressed in a garlic press
2 t fresh ginger, peeled and minced (about a ½" piece)
3 T peanut oil
½ c roasted unsalted peanuts or cashews
6 small whole dried red chiles (each about 1¾" to 2" long) – 3 of the chiles hand crumbled (more traditional), OR 1 t dried red pepper flakes (wa-a-a-ay easier)
¾ c shrimp stock (if you try this with chicken, then use – duh – chicken stock) or bottled clam juice if you must
2 t "black" (more authentic) or plain (easier to find) rice vinegar. I use the plain and add a teeny bit of "dark" soy sauce
2 t Asian sesame oil
1 T "oyster" sauce (get the one without any artificial ingredients)
1 T hoisin sauce
1½ t cornstarch
1 med. red bell pepper, cut into ½" dice
3 medium scallions, sliced thin and on the bias
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Marinate shrimp with sherry and soy sauce in a bowl for +/-10 minutes. Mix garlic, ginger, and 1 T oil in another bowl; set aside. Mix peanuts and chiles in yet another bowl; set THAT aside. Mix stock, vinegar, sesame oil, oyster sauce, hoisin sauce, and cornstarch in a fourth bowl (a measuring cup will do); also set aside.
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Heat 1 T oil in your wok (or 12" skillet) over high heat until the oil begins to smoke. Add shrimp and cook, making sure you stir every 5 seconds in the wok or 10 seconds in the skillet, until half cooked; add peanuts and chiles and continue cooking until shrimp are almost completely opaque and peanuts have darkened slightly. Take out this shrimp mix aside. Return pan to burner and reheat. Add remaining oil, and add red bell pepper; cook stirring until barely soft. Moke pepper to the sides of the pan and in the center, add the garlic-ginger mixture, flattening it, and fry until fragrant (just a few seconds) mix with peppers. Add stock mixture to skillet along with the shrimp, peanuts and chiles. Stir and deglaze the bottom of pan as you go, until sauce is the thickness of a light syrup. Throw in scallions; transfer to a warmed platter and serve immediately over plain rice.
Next time I make this, I'll remember to peel the tails off, because eating tail-on shrimp with chopsticks is kind of a pain!
[ Edited by: jokeiii 2012-06-02 16:56 ]
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