Kung Pao Shrimp Recipe
The characteristic of Kung Pao Shrimp is its deliciously spicy taste. This recipe uses our Chinese Brown Sauce recipe, maiunly crafted with Lee Kum Kee Panda Brand Oyster Sauce and Lee Kum Kee Premium Soy Sauce, which greatly enhance the flavor. After adding Lee Kum Kee Chili Garlic Sauce, the taste of the dish becomes even more rich and layered, perfectly reproducing the delicious taste of Kung Pao Shrimp.
What you’ll need
Ingredients
- 8–10oz. shrimp (31-40 count)
- 8oz. red bell pepper (cubed)
- 4oz. water chestnuts (canned)
- dried red chili, to taste
- 1 stalk green onion (chopped)
- roasted peanuts, to taste
Marinade
- ½ tsp. Lee Kum Kee Chicken Bouillon Powder
- ¼ tsp. sugar
- 1 tsp. water
- ½ tsp. black vinegar
- 1 tsp. cornstarch
- ½ egg white
Seasoning
- 2oz. Chinese Brown Sauce
- 1 tsp. Lee Kum Kee Chili Garlic Sauce
- 1 tsp. sugar
- 1–2 Tbsp. slurry (mix cornstarch and water)
Made with
Lee Kum Kee products
How to make it
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Prepare the Chinese Brown Sauce by following the recipe. Click here to view the full instructions: [CLICK HERE]
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Mix shrimp with marinade and let sit for 10 minutes.
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Blanch water chestnuts in boiling water for 10 seconds. Drain and set aside.
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Heat 2 Tbsp oil. Add shrimp and stir-fry until half-done. Add red bell pepper, water chestnuts, dried red chili, and stir well. Add the sauce mix ingredients and heat through. Stir in cornstarch solution and cook until sauce thickens. Garnish with green onion and roasted peanuts.
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