Korean-inspired Kung Pao Shrimp (궁보 새우)
This recipe for 궁보 새우 (Korean-inspired Kung Pao Shrimp) is a delicious fusion of Korean and Chinese flavors, creating a spicy and savory dish that is sure to impress your taste buds.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1/2 cup unsalted peanuts
- 4-6 dried red chilies
- 3 green onions, chopped
- 2 tablespoons vegetable oil
Instructions
- In a small bowl, mix together the soy sauce, rice vinegar, sesame oil, and sugar. Set aside.
- Heat the vegetable oil in a wok or large skillet over high heat. Add the shrimp and stir-fry for 2-3 minutes until pink and opaque. Remove the shrimp from the wok and set aside.
- In the same wok, add the garlic, ginger, dried red chilies, and peanuts. Stir-fry for 1-2 minutes until fragrant.
- Return the shrimp to the wok and pour the soy sauce mixture over the shrimp. Stir-fry for an additional 2-3 minutes until the sauce thickens and coats the shrimp.
- Remove from heat and stir in the chopped green onions.
- Serve the Kung Pao Shrimp hot over steamed rice.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 10 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 280 per serving
- Carbohydrates
- 12g
- Protein
- 25g
- Fat
- 15g
Supplies
Wok or large skillet Cutting board Knife Small bowl Stirring spoon
Tools
Stovetop
Serving suggestions
Serving suggestions: Serve with steamed rice and a side of kimchi for a complete Korean meal.
Tips & tricks
Tips: Adjust the amount of dried red chilies to control the spiciness of the dish.
Cost
$15