Kung Pao Shrimp (宫保虾球)

I'm thrilled to share with you a recipe that holds a special place in my heart and on my dining table: Kung Pao Shrimp. Celebrated for its bold Sichuan flavors, this dish combines succulent shrimp, fiery chili peppers, and the unique tingle of Sichuan peppercorns, finished with a crunch of peanuts. Perfect for spice enthusiasts and flavor seekers alike, this recipe promises to bring a taste of authentic Chinese cuisine right to your kitchen.

What is Kung Pao Shrimp

Kung Pao Shrimp, or 宫保虾球 (Gōngbǎo xiā qiú) in Mandarin, is a popular Chinese dish that is a variation of the classic Kung Pao Chicken. It's part of the Sichuan (or Szechuan) cuisine, which is famous for its bold flavors, particularly the pungency and spiciness resulting from the liberal use of garlic and chili peppers, as well as the unique flavor of Sichuan pepper.

The origins of Kung Pao Shrimp

The origins of Kung Pao Shrimp are closely tied to the history of its more famous counterpart, Kung Pao Chicken. The dish hails from the Sichuan province of China, known for its bold and spicy cuisine. The story behind this dish is linked to a Qing Dynasty official named Ding Baozhen, who served during the 19th century.

Ding Baozhen was a governor in Sichuan province and was given the title of "Kung Pao," which means "Palace Guardian." He had a particular fondness for a spicy chicken dish that was stir-fried with peanuts, and this dish became associated with him. After his death, the dish was named "Kung Pao Chicken" in his honor.

Kung Pao Shrimp is a variation of this original chicken dish. It substitutes shrimp for chicken but retains the essential flavors and ingredients that characterize Kung Pao cooking. These include the use of Sichuan peppercorns, which add a distinctive numbing sensation, along with chili peppers for heat, and peanuts or cashews for a crunchy texture.

The adaptation from chicken to shrimp isn't traced back to a specific time or chef but is part of the broader adaptability and evolution of Chinese cuisine. As Chinese food spread across the globe, chefs and home cooks began to adapt traditional recipes with locally available ingredients or to suit regional tastes. The introduction of seafood variants like Kung Pao Shrimp is a part of this global culinary exchange.

Today, Kung Pao Shrimp is a popular dish in Chinese restaurants worldwide, often modified to cater to different levels of spice tolerance and ingredient availability. It stands as a testament to the adaptability and enduring popularity of Sichuan flavors.

How To Make Kung Pao Shrimp

Ingredients

• Shrimp (225g / 0.5 pounds)
• Peanuts (50g / 0.11 pounds)
• Egg (1)
• Leek (1, only white and light green part, about 5 inches)
• Garlic cloves (3)
• Ginger (2 pieces)

Sauce

• Soy sauce
• Black rice vinegar
• Rice wine
• White pepper
• Sichuan pepper
• 2 Dried chillies
• Cornstarch
• Salt
• Sugar
• Water
• Oil

Step-by-Step Guide to Making Authentic Kung Pao Shrimp

Step 1: Preparing the Shrimp

After washing the shrimp, pat them dry as thoroughly as possible with a paper towel (Tip: This ensures better coating).

Using a knife, make a slit along the back of each shrimp; this will help them curl into a ball shape when fried.

Step 2: Marinating the Shrimp

In a bowl, beat the egg. Add 5-6 tablespoons of cornstarch, half a teaspoon of salt, and half a teaspoon of white pepper. Mix well until it forms a smooth egg paste. Coat the shrimp evenly with this egg paste.

Tip: It's crucial to follow the right sequence for marinating. Instead of combining the shrimp, egg, and cornstarch all at once, start by beating the egg separately. This ensures a smooth, even coating on the shrimp.

Step 3: Preparing the Aromatics

Finely chop 2 pieces of ginger and 3 garlic cloves. Slice the white and light green parts of the leek crosswise. Cut each dried chili into three pieces.

Step 4: Making the Kung Pao Sauce

In a separate bowl, combine 2 tablespoons of soy sauce, 4 tablespoons of black rice vinegar, 1 tablespoon of rice wine, 1 tablespoon of cornstarch, 3 tablespoons of water, and 3 teaspoons of sugar.

Step 5: Deep-Frying the Shrimp

Heat oil in a pan over medium-high heat. Test the oil temperature by dropping a small amount of the egg paste into it; it should quickly rise to the surface surrounded by bubbles.

Deep-Frying Technique: Maintain a consistent medium-high heat while deep-frying. Add the shrimp one at a time to control the cooking process. I used approximately 600 ml of oil to deep-fry the shrimp balls and kept the heat steady throughout.

Deep-fry each shrimp for 80-90 seconds until golden brown. Remove and set aside.

Reusing Oil: After deep-frying, use a sieve to filter out any crumbs. This allows you to reuse the oil for future cooking, helping to reduce waste.

Step 6: Stir-Frying the Base Ingredients

In a separate pan, heat 3 tablespoons of oil. Add Sichuan pepper, dried chilies, and the prepared base ingredients. Stir-fry over medium-low heat for 1 minute.

Step 7: Final Assembly and Cooking

Add the shrimp balls and peanuts to the pan. Pour in the Kung Pao sauce and stir-fry over medium-high heat for another 20-30 seconds until the sauce thickens. Your Kung Pao Shrimp is now ready to serve!

Handling Sichuan Peppercorns and Dried Chilies: If you prefer not to eat the Sichuan peppercorns and dried chilies, feel free to remove them after frying. Keep an eye on their color; a dark red hue is acceptable, but if they turn too dark, they are overcooked and may impart a bitter taste.

Sauce Consistency: Be mindful that sugar and cornstarch thicken the Kung Pao Sauce. They can dry out the dish if overcooked. To prevent this, monitor the sauce closely and avoid overcooking.

Perfect Sides to Pair with Kung Pao Shrimp

When serving Kung Pao Shrimp, consider complementing it with sides that balance its bold flavors. Here are a few suggestions:

• Steamed Jasmine or Basmati Rice: The subtle, slightly aromatic flavor of these rice varieties provides a perfect backdrop for the spicy and intense flavors of Kung Pao Shrimp.

  

• Stir-Fried Vegetables: Opt for milder vegetables like bok choy, bell peppers, or snow peas. They add color and nutrition without competing with the main dish's flavors.

  

• Noodle Dishes: Plain lo mein or rice noodles work well. They absorb the sauce's flavor and add a different texture to the meal.

  

• Cucumber Salad: A light and refreshing cucumber salad dressed in a mild vinaigrette can help soothe the palate between bites of the spicy shrimp.

  

• Egg Fried Rice: For a heartier option, serve with egg fried rice. Its richness complements the shrimp while adding an extra layer of flavor.

  

• Mantou (Chinese Steamed Buns): These soft, fluffy buns are perfect for soaking up the delicious sauce.

  

Following these tips will help you achieve the perfect balance of flavors and textures in your Kung Pao Shrimp dish.

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