BETTER THAN TAKEOUT - Easy Kung Pao Shrimp Recipe
HTML-код
- Опубликовано: 16 окт 2024
- 🥘 BUY A WOK - geni.us/carbon...
🦊 BUY A CUTE FOX PEPPER MILL - curatedkitchen...
🔎 BROWSE ALL INGREDIENTS & KITCHENWARE - www.curatedkit...
❤️ SUPPORT THE CHANNEL - / soupeduprecipes
🥢 PRINTABLE RECIPE - soupeduprecipe...
Kung Pao Shrimp is a classic Sichuan dish. As a variant of Kung pao chicken, it is easy to make and great to serve with white rice because the taste is flavorful, complex, and well-balanced. As a variant of kung pao chicken, one of the differences is that this dish is deep fry and kung pao chicken is stir-fried. So the shrimp is slightly crispy and coated with a glossy sauce.
INGREDIENTS (serves 2-3 people with some rice)
To Marinade the Shrimp
1 lb of shrimp peeled and deveined
1/3 tsp of salt
Some white pepper to taste (Amazon Link - geni.us/white-...)
2.5 tsp of Chinese cooking wine (Amazon Link - geni.us/Shao-x...)
1 tbsp of cornstarch (Amazon Link - geni.us/cornst...)
2/3 cup of cornstarch (Amazon Link - geni.us/cornst...)
To Make the Sauce (碗芡)
4.5 tbsp of sugar (Amazon Link - geni.us/granul...)
1.5 tsp of cornstarch (Amazon Link - geni.us/cornst...)
2 tbsp of light soy sauce (Amazon Link - )
2.5 tbsp of Chinese black vinegar (Amazon Link - geni.us/chines...)
3 tbsp of water
Others:
1.5 cups of oil for deep frying
1/2 cup of peanuts
4 cloves of garlic, sliced thinly
1/2 inch of ginger, sliced thinly
4 scallions, dice the white and cut the green part into short pieces
a handful of red dried chilies, cut some open to release the flavor (Amazon Link - geni.us/red-dr...)
1/2 tbsp of Sichuan peppercorn powder (Amazon Link - geni.us/sichua...)
1 tbsp of Sichuan Dou Ban Jiang (Amazon Link - geni.us/Sichua...)
INSTRUCTIONS
Marinade the shrimp with salt, white pepper powder, Chinese cooking wine, and 1 tbsp of cornstarch. Please pay attention to the ingredient list if you are buying frozen shrimp. Most shrimp on the market is frozen with a salt solution. In that case, you must use less salt or rinse the shrimp thoroughly before seasoning.
Place 1/3 cup of cornstarch at the bottom of a big container. Add the shrimp and cover with another 1/3 cup of cornstarch. Put on the lid and shake well. Leave the shrimp in the container and set it aside. The first tbsp of cornstarch in the marinade acts like glue, which will catch more starch while shaking.
To make the sauce (or what we call 碗芡), thoroughly combine the sugar, cornstarch, light soy sauce, Chinese black vinegar, and water. You can replace Chinese black vinegar with white or rice vinegar; however, you will miss a bit of the distinctive fermented taste.
Add 1.5 cups of oil and the peanuts to the wok. Stir constantly over medium-low heat for 2-3 minutes. Remove the peanut when you see they are slightly opened; set them aside. If allergic to peanuts, use a different kind, such as walnut or almond. If your peanuts are roasted already, skip this step.
Put the shrimp into a sieve and shake it a few times to eliminate the excess starch. Next, heat the oil to 400°F /204°C and fry the shrimps in 2 batches for 2-3 minutes each. Crowding the wok risks overcooking the shrimp as it will quickly drop the oil’s temperature.
Transfer the shrimp to a rack to drain out the excess oil. Sieve the starch crumbs from the oil before frying the next batch of shrimp.
Remove most of the oil and keep 1.5 tbsp in the wok. Add garlic, ginger, the white part of the scallions, red dried chilies, and the Sichuan Dou Ban Jiang. Stir over medium-low heat for a couple of minutes or until fragrant.
Add the Sichuan peppercorn powder. Pour in the sauce. Keep stirring until the sauce is thickened. Add the reserved green part of the scallion, the peanuts, and the shrimp. Toss until everything is coated thoroughly. Serve with white rice.
This dish can be made without chilies, Sichuan peppercorns, and the Dou Ban Jiang. That’s what most Americanized takeout restaurants do. However, these three ingredients create the classic spicy and numbing flavor, which stands the authenticity.
Mandy, I just want to say although I love cooking I don't really have time, so I enjoy your videos by listening and learning from you. I really REALLY appreciate how knowledgeable you are.
This make me really hungry. Nice recipe!
You are so wonderful a great cook and your presentation style is lovely
Thank you
I love Kung Pao chicken! I love Sichuan cuisine. I will definitely try this. The recipe is already in my collection.
Everything looks delicious
This is one of my favorite dishes and I love the way you say "...and you are done..." at the end 😊🤤
Kung Poa shrimp is delicious. My new favorite 🦐.
Knowledge 101 from a Chinese cook. It's good to know other Kung Pao recipes.
I enjoy your videos and recipes. Thank you for sharing.
I found that my Dau Ban Jiang was quite chunky and the beans were a bit hard. Some recipes that I see recommend chopping, but this stuff really stains the cutting board. I used an immersion blender right into the jar and blended it and now I can just spoon it out as needed. It still has a little texture but much nicer.
The overwhelming majority of Pixian doubanjiang from China is chunky since they're sold as-is with minimal processing (like the brand that Mandy has, which by the way is the best one to buy since it also has added chili oil in it; this brand does blend/process/chop their doubanjiang to some extent, however). There are much fewer brands that sell doubanjiang that has already been pre-blended/processed, like the one from Lee Kum Kee (which they label as "Toban Djan") which is close enough (but not quite the same) to the flavour of proper Pixian doubanjiang. The most authentic and expensive ones which are usually sold in aluminium bags are also the chunkiest ones with no blending/processing whatsoever, and also have no added chili oil (and are also, therefore, "drier" than the ones with added chili oil).
Therefore for any Pixian doubanjiang not from the Lee Kum Kee brand, you do need to finely pre-chop the doubanjiang very thoroughly until it becomes a very fine paste with no chunks of peppers or beans whatsoever. The finer the paste, the better the taste. And yes, it _will_ stain your chopping board especially if you don't regularly season your wooden chopping board with oil or if you use chopping boards made from other materials.
@@svyatoslavrurikovich8831 she just spooned it from the jar into the pan, didn't see any chopping .. so it seems like it is already to go.
@@CliffCarson I regularly buy that brand of Pixian doubanjiang and that specific jar she has is _partially_ pre-chopped. No massive chunks but smaller chunks that still need to be finely chopped into a paste if you really want to extract all the flavour. You can certainly use it directly if you're not fussed about it, however. Just keep in mind that there will be whole beans and small chunks of chili peppers in there.
Wonder where you buy it to guarantee freshness.
I love the crispy shrimp. I will try this method. Maybe if I perfect this, I will try the Kung Pao recipe. Thank you Mandy. Have a great day😍💞🐲🙏🌞
I made this recipe today! It was great. Very flavorful.
I just made this after finding all the right ingredients and I am blown away!! Thank you so much. I was afraid to attempt it but watched the video several times and followed your recipe and method exactly. Im very happy with the results!!!
Awesome recipe! thanks as always--best channel on RUclips! 🥰
This looks delicious, thanks for sharing!!!
The shrimp is magic! ✨✨✨
Amazing show thank you Mandy. Very delicious and yummy and eye appealing. Amazing job have a great day
Very talented. You check all the boxes, Mandy!!!
I’m going to look for the ingredients that I’ll need this weekend and make this dish. Thanks for your videos!
Mandy, great recipe. Just got my wok today, got all the ingrdients and tried it out. Absolutely fantastic, so delicious. Love to cook your other recipes. 🥰
Thank you for supporting me. Hope you enjoy using the wok!
Excellent tutorial and recipe….. thank you Mandy!
너무 맛있어 보여요! Wow, I'm gonna make this for sure. Your explanation is excellent for all your videos. Such a talented lady ^_^
One of my favorite dishes
Thank you
Mandy you are so precious! I love your presentations! Thank you so much. I have had so much success with cooking your recipes. Hugs from our family in GA SILLY. BUT COULD YOU DO A SHORT VIDEO ON USING CHOP STICKS 😊
I love your Better Than Takeout Series.
Thank you, so healthy and delicious.
Definitely trying this recipe(with a reduction in the hot spices). Looks delicious. Also, you have the cutest peppermill.
Thank you very much for for sharing looks delicious 👍
thanks for another great video! I was wondering if you knew how to make Laksa? If so I’d love to see how you prepare it!
i'm so excited to try this recipe! ❤️ thank you mandy!
Thank you chef i like your food . Thank for share language
Excellent as always!
My Chinese wife loves for me to make your dishes for her.
Thanks and Godspeed good woman.
Looks delicious and thank for sharing
Another Winner Here! Thanks, Mandy for another Shrimp Recipe! Stay Happy! 💜
Addictive! I love this channel. New subscriber right here 💙💙
shaking to cover it in cornstarch is so easy, i've been doing that for a while. i never thought of covering with an initial thin layer of cornstarch to help more stick though!
Your recipes always look amazing
Looking yummy
Making this over the weekend, Better than take out is a understatement, these recipes are far superior & healthier 😋 compared to take out.
Big up from Brooklyn NY
I lived in Bushwick on Wilson Ave. off Halsey St. Brooklyn for 20 years now in Clw, Fl.
Looks scrumptious and I love spicy food hopefully I can find those three items!! Thanks for another great video 😋
My hubs & I love Kung Pao Chicken or Shrimp! We definitely got the red chili peppers! For the 2 hard-to-find ingredients, I plan to check local Asian foods stores. Looks so good!!!
I'm making this, right now thanks for sharing
Another excellent video Mandy! I love how clear and concise you are. I hate having to deep-fry anything because the oil spatter and smell really annoys my wife even though she loves the food. This recipe seems like it will be worth it.
Cooked this today, tasty!!
The best I have seen so far.
thanks fir sharing your videos, hope to hear some keto recipes, keepsafe always
Very good. Thank you
Your recipes always appear so delicious! Thank you so much!
Thanks this is so so awesome
I always make Kung Pao chicken with cashews or nuts. I never made Kung Pao shrimp and not sure why. But will try this weekend since I a, getting some shrimp. Thanks Mandy ❤️❤️
Hi Mandy, we make your Kung Pao chicken all the time. It’s a great recipe. I am now looking forward to trying this Kong Pao shrimp recipe. Thanks for sharing it with us!
Once again, you have hit a home run!
This looks amazing Mandy!
Nice video thanks 👍🏻
What a nice young lady! Thank you for this wonderful recipe. Kung Pao Shrimp, aka Kung Fu Shrimp.
Love this dish so much. One is my all time favorites.
After using Pixian Doubanjiang, Chinkiang black vinegar and Sichuan peppercorns in my own cooking, I would never leave these out. All 3 of these ingredients changed my cooking in a big way 😁
This looks so delicious!
Agreed Mandy it needs to be Mala flavour ❤❤❤ Love from Denmark
Thanks for this great recipe 👌
What can be used to replace cooking wine?
Oh Mandy! I made the mistake of watching before dinner and now I’m starving but dinner is not for another hour yet. 😢
This looks super yummy! ❤
I love your gongbao chicken recipe, will be interesting to try it with shrimp. Skipping the doubanjiang is not allowed! :D Have you thought about making an episode about Chinese cooking knifes? I would like to know more about them and found most things online to be contradicting each other. I could use a trusted source
Man! I would love to see you have a video on all the different Chili Peppers used in Asian cuisine(fresh and dried) and their substitutes for those of us in the USA that can’t buy them also as a thought you should sell the seeds so we could grow our own we just don’t know exactly which seeds to buy ok P.S I love your recipes and all of your videos you are truly amazing!😊
Thanks Mindy ❤️
Great recipes and show. What's the link to your merchandise or shop ? Do you deliver to Vietnam 🤪
Is there a more savory recipe and not so much sugar? It would be awesome if there is. Love watching you videos. Vicky
I think Toban Djan can be replaced with Gochujang, Korean sauce. I have both of them and they are very similar.
I have to make this! Looks so tasty 😋
Hi Mandy been watching your videos since two years ago always used these recipes I have been trying to make a New Years east for my family any tips to make that many dishes
Watch Mandy's Chinese New Year Preparation 12 Dishes Video:
ruclips.net/video/ded0G6LiG8Y/видео.html
Do you take out the ginger? In the video the ginger pieces look pretty big. Hard to see how thin they are. I tried the recipe with lil diced squares and they were still pretty strong. Not for me I like ginger taste but it was a bit much for some of my guests haha. Loved the recipe, thank you =)
whats the alternate of chinese cooking wine? cant find here in my place
Boy, this looks fabulous! Thanks for sharing; Gale Flowers 🌸
Hi, A quick question if someone can answer. How early can we fry meat or shrimp in this recipe and keep it aside ? I am planning to make 3 of your recipe for guests so i can get it ready all in advance
The corn starch came off the shrimp in the hot oil. The sauce was delicious.
Rindy is a national treasure and must be protected at all costs!
is the Lao gan ma with fermented bean, a suitable replacement for dou ban jiang? I tend to throw a teaspoon of that into various stir fries that i make, with good results
But if we toss meat in a lot of excess starch we have to throw away starch, right? Or do you keep it in the fridge to toss more meats in it?
Made it! So good except I added too much Sichuan pepper corns.
We can’t have wine, is there an alternative or can you make it without it?
THANKS :)
How have you not made this yet!?
شكرا
Super
*Kung Pao Shrimp!* ♥♥♥
Hi Nice video
i am allergic to wine. is it ok if i dont use it?
nice video
Wow 😮
Lady Mandy Ni Hao🐼 Xie Xie 🍜
Oishi! as always😋😋
O God serve us Shrimp 🦐 in Heaven 🍤🙏
Nice 👍👍😱😱💖💖💖💖
I just adore you💋
I love anything with shrimp, but not hot (spicy)
Your adorable! ❤
希望播主下次 用 克 来表述 不然我不知道要加多少
А куда дели соус? Который делали на 1:10
Hello
Yummo
There are no nuts
"that i am not allegic to" :D
In my past experience…. Or stirfry aromatics until you have to leave the house……😂😜
Those burnt peanuts were definitely "instructional" and not you actually accidentally burning them in the first take, right? 🤣
Of course, I won't admit that.
Never burn your nutz.