Recipe type: Cooking for a Crowd, Worknight Dinners
Prep time:
Cook time:
Total time:
Serves: 4 servings
Ingredients
2 tablespoons stock (use chicken, fish or vegetable – whatever you have on hand)
2 tablespoons mirin
2 tablespoons dark soy sauce
2 tablespoons sugar
1 teaspoon salt
2 teaspoons sesame oil
1 teaspoon corn starch
2 tablespoons water
2 tablespoons grapeseed oil
1 pound shrimp, peeled and deveined
5 dried red chilies, whole (optional – omit if you like a milder flavor)
2 dried red chilies, crushed
¼ cup roasted peanuts
2 cloves garlic, chopped
1 tablespoon green onion, chopped
2 tablespoons ginger, freshly grated
2 cups cooked jasmine rice
Instructions
To make the sauce, combine the stock, mirin, dark soy sauce, sugar, salt and sesame oil. Set aside for later use. In another small bowl, mix the cornstarch and water. Set aside.
Head a large sauté pan over medium-high heat and add the grapeseed oil. Make sure the pan is nice and hot before you add the oil; this will help create a nice and hot surface to sauté.
Sauté the shrimp, stirring occasionally for 2-3 minutes. Be careful not to overcook at this point; you’ll want to cook until they are no longer opaque and lightly caramelized.
Add the chilies, peanuts, garlic, scallion and ginger. Stir thoroughly until garlic and ginger are aromatic, for about 1 minute.
Stir cornstarch mixture to make sure that it is completely dissolved and well combined. Add sauce and cornstarch mixture to the sauté pan and bring to a boil, stirring occasionally to evenly distribute. Stir this for about 5 minutes or until shrimp is evenly coated with sauce.
Serve over your favorite rice. Jasmine rice is great with this, as its longer, fluffy grains do a nice job absorbing some of the heat from the sauce, but if you like a different variety, you can substitute your favorite.
Recipe by In Good Taste at https://ingoodtaste.kitchen/kung-pao-shrimp-and-a-lesson-about-capsaicin/