Ingredients
For 4 servings. All ingredients are generic, never brand names.
- Shrimp, peeled500 g
- Garlic cloves3
- Ginger1 thumb
- Spring onions3
- Light soy sauce2 tbsp
- Dark soy sauce1 tsp
- Sugar1 tsp
- Cornflour1 tsp
- Water80 ml
- Vegetable oil3 tbsp
- Dried red chillies10
- Sichuan peppercorns1 tsp
- Roasted peanuts80 g
- Chinkiang black vinegar1 tbsp
Method
- MarinateMarinate the protein with a little soy and cornflour 15 minutes.
- SearStir-fry the protein in a very hot wok; remove.
- AromaticsStir-fry garlic, ginger and spring onion with the flavourings.
- TossReturn shrimp with the sauce and peanuts; toss.
Nutrition per serving
| Calories | 275 kcal |
|---|---|
| Protein | 32.8 g |
| Carbohydrates | 14.3 g |
| Fat | 11.2 g |
| Fibre | 4.1 g |
| Sugar | 4.3 g |
| Sodium | 662 mg |
| Saturated fat | 1.5 g |
| Serving size | about 240 g |
Estimated from the ingredients; actual values vary with brands and portion sizes.
Allergens
Contains Wheat / gluten, Peanuts, Soy, Shellfish. Use halal-certified meat and poultry.
Quick answers
How long does Kung Pao Shrimp take to make?
About 47 min in total: 20 min of preparation and 12 min of cooking, plus 15 min resting.
How many calories are in Kung Pao Shrimp?
About 275 kcal per serving, with 33 g of protein. The recipe makes 4 servings of about 240 g each.
Which allergens does Kung Pao Shrimp contain?
Based on its ingredients it contains Wheat / gluten, Peanuts, Soy, Shellfish. Always check the labels of packaged ingredients.
Where is Kung Pao Shrimp from?
Kung Pao Shrimp is a main course from China. Kung pao shrimp.