Dragon's Tail Kung Pao Shrimp (龙尾宫保虾)
龙尾宫保虾 (Dragon's Tail Kung Pao Shrimp) is a classic dish from Chinese Imperial Cuisine, known for its bold flavors and exquisite presentation.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1/2 cup unsalted peanuts
- 3-4 dried red chilies
- 3 cloves garlic, minced
- 1 inch ginger, minced
- 2 green onions, chopped
- 1/4 cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon Chinese black vinegar
- 1 tablespoon sugar
- 1 teaspoon cornstarch
- 2 tablespoons vegetable oil
Instructions
- Marinate the shrimp with soy sauce and cornstarch for 10 minutes.
- Heat oil in a wok over high heat, then stir-fry the shrimp until pink and cooked through. Remove and set aside.
- In the same wok, add peanuts and dried chilies, stir-fry until fragrant.
- Add garlic, ginger, and green onions, stir-fry for another minute.
- Pour in chicken broth, soy sauce, Chinese black vinegar, and sugar. Bring to a simmer.
- Return the cooked shrimp to the wok, toss to coat with the sauce.
- Transfer to a serving dish and garnish with additional chopped green onions.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 10 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 20g
- Fat
- 15g
- Carbohydrates
- 10g
Supplies
Wok Cutting board Knife Bowls Tongs
Tools
Stovetop Measuring cups and spoons
Serving suggestions
Serve the Dragon's Tail Kung Pao Shrimp with steamed white rice and a side of stir-fried vegetables for a complete meal.
Tips & tricks
For an extra kick of heat, you can increase the amount of dried red chilies in the dish.
Cost
$20