Kung Pao Shrimp (宫爆虾球)
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Omnivore's Cookbook · by Maggie Zhu★ 5.0 (9)

Kung Pao Shrimp (宫爆虾球)

NUTRITION · PER SERVING28M COOK
CAL 14%·PRO 39%
CARBS 17G25% OF CAL
2G FIBER0G ADDED0G INTRINSIC6G OTHER9G TOTAL SUGAR
FAT 14G46% OF CAL
2G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Tender shrimp in a spicy, sweet, and savory kung pao sauce with peanuts and peppers. Aromatic and well-balanced, ready in under 30 minutes.

mainchinesestir fryshellfishdairy free
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Nutrition & ingredients

Ingredients

serves 4
  • 1 lb (450 g) shrimp (, peeled and deveined)
  • 1 tablespoon Shaoxing wine
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 2 tablespoons Chinkiang vinegar ((or rice vinegar))
  • 1 tablespoon light soy sauce ((or soy sauce))
  • 1 teaspoon dark soy sauce ((Optional) (*Footnote 1))
  • 2 tablespoons sugar
  • 1 teaspoon cornstarch
  • 2 tablespoons peanut oil ((or vegetable oil))
  • 8 dried Chinese chili peppers
  • 3 cloves garlic (, sliced)
  • 1 tablespoon minced ginger
  • 1/4 teaspoon ground Sichuan peppercorns ((Optional))
  • 4 green onion (, cut to 2” (5 cm) pieces)
  • 1 red pepper (, diced)
  • 1/3 cup roasted peanuts
  • 2 teaspoons chili oil ((Optional, to add color))
PREP
20M
SODIUM
1050MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.