Figs & Lemon

My Culinary Adventures

Kung Pao Shrimp

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Legit this takes less than 30 minutes to make from the moment you pick up your knife and grab your veggies till you plate it up and are ready to devour it. Also if your family is anything like mine, where half the people like P.F Chang’s and the other half are just living in denial really and then you end up not going to P.F. Chang’s coz  the bad half got the deciding vote on where to go for dinner, then this is good to get that craving out of your system!

 

Here’s what you need:

  • 1 tbsp ginger
  • 3 garlic cloves minced
  • 1 bell pepper
  • 1 carrot
  • 1 medium onion
  • 4 tbsp soy sauce
  • 1 tsp vinegar
  • 1 tsp sesame oil
  • 1 tbsp cornflour
  • 1 tsp raw sugar
  • 1 cup water
  • 2 tbsp oil
  • 2-3 dried red chillies
  • 1 cup / approx. 250 gm shrimps (peeled and deveined)
  • Cashews/ peanuts (optional)

 

Grab a pan. Drizzle some oil into it. Take your dried red chillies and roughly chop them up  while avoiding the attack of the flying chilli seed. Have your veggies chopped up and shrimp peeled and ready to go as this dish comes together pretty quickly and the last thing you wanna do is overcook shrimp. Throw in the dried chillies, minced ginger and garlic into the oil and swirl around for a few seconds before tossing in the peppers, carrots and onions in there. I always end up picking out the cashews and nuts from most of my food, not just Chinese food, but feel free to throw in a handful of peanuts or cashews in there too if you like. Saute for about a minute, create a little clearing for the shrimps and gently lay those bad boys into your pan with that beautiful ginger, garlic and red chilli infused oil. Season lightly and let them sit and turn pink while you grab a bowl for the sauce. Add the soy sauce, vinegar, sesame oil cornflour and raw sugar together and then pour this into your pan stirring until everything comes together. Add some water to ease things up until you have reached the desired consistency you’d want your Kung Pao Shrimp to have, cook for about 3-5 minutes and voila!! Place it beautifully on some steamed rice and proceed to take pictures of it for the next half an hour until your shrimp gets all cold and you eventually end up reheating it in the microwave before eating it. No? Just me then? *Sigh* the sweet life of food blogging ;)

It’s still pretty effin good if I dare say so myself

Enjoy!!
xx

 

 

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