Taste the Spicy and Sweet Kung Pao Shrimp

Kung Pao Shrimp or Kung Pao Prawn is Chinese Sichuan Food, which is slightly spicy and sweet in taste. The basis of this dish is garlic, Scallion, and Ginger, including vinegar and sugar. Chinese Sauces have a difference and usually get confused but can easily come out of the confusion because of the vast difference in the main flavors. It has a strong sweet and sour taste with a mild spicy taste added with Chinese garlic sauce. Nevertheless, Kung Pao sauce has a strong spicy taste with a gentle sweet-and-sour flavor.

For making this Kung Pao Shrimp, you should know first about the ingredients. So, let’s have a look at the ingredients, then we will delve into the cooking process.


The Ingredients Include

  • 300g shrimp from the best shrimp providers
  • Properly deveined
  • 3 tbsp. vegetable cooking oil
  • 7-15 dried chili pepper
  • 1 tbsp Sichuan Peppercorn
  • 3 garlic cloves, chopped
  • 1 thumb root Ginger, chopped
  • Green pepper, cut into small pieces
  • ½ red bell pepper cut it into small pieces
  • 2 Chinese large Scallion (Spring Onion) white part only
  • ¼ cup roasted peanuts or cashew


Ingredients You Need To Prepare the Kung Pao sauce

  • ½ tbsp. dark soya sauce
  • 1 tbsp. light soya sauce
  • 1 tbsp. black vinegar
  • 2 tbsp. corn-starch
  • 1 tbsp. sesame oil
  • ½ tbsp. salt
  • 2 tbsp. stock or water
  • 1 tbsp. sugar


Ingredients Required for Marinating the Shrimp

  • ½ tbsp. dark soya sauce
  • 1 tbsp. light soya sauce
  • 1/8 tbsp. ground pepper
  • 1 tbsp. of cornstarch


Let us start the cooking process

  1. Devein the shrimp and cut a small line on the back of the shrimp.
  2. Marinate the shrimp with light soya sauce, dark soya sauce, white pepper and cornstarch
  3. Mix all the ingredients with Kung Pao Sauce in a small bowl
  4. Cut all the ingredients, break only 2-3 chili peppers into halves, and if necessary to reduce, the hotness can use whole dried chili peppers only
  5. Hit oil in a pan, fry ginger, garlic, Sichuan peppercorn, and dried chili pepper until aromatized then place the shrimp in
  6. Fry for 20seconds over high fire
  7. Place the Scallion (Spring Onion)
  8. Fry continuously until the peppers are slightly soft (around 20 seconds)
  9. Pour some Kung Pao Sauce and spread some nuts over it
  10. Mix well and transfer out immediately

The Kung Pao Shrimp delicacy is ready to serve for your dinner when it is hot, so plunge it with chopsticks! One more thing, you should not forget to buy the best ingredients and, of course, the shrimp from the best shrimp providers.


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