KUNG PO SHRIMPS

Kung Po Shrimps image

Provided by foodart

Categories Cantonese

Time 35m

Yield 4 serving(s)

Number Of Ingredients 19

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1/2 cup chicken stock
1 tablespoon soy sauce
1 tablespoon ketchup
1 tablespoon black vinegar
1 tablespoon hoisin sauce
1 teaspoon chili sauce
1 tablespoon cornstarch
1 lb tiger shrimp, peel and deveined cut into half
1 1/2 teaspoons salt
1/2 teaspoon ground ginger
1 tablespoon cornstarch
1 tablespoon peanut oil
3 dried red chile pods
1 tablespoon shaoxing wine
1 yellow onion, cubes
2 small carrots, small chucks
1 red pepper, seeded and cut into chunks
2 stalks scallions, chopped into 1-inch lengths
1/2 cup raw peanuts

Steps:

Add the chicken broth, soy sauce, ketchup, rice vinegar, hoisin sauce, chili sauce and cornstarch in bowl and stir to combine and set aside.
In a skillet place over a medium heat for 2 minutes add in the raw peanuts and with a wooden spoon stir the peanuts from time to time until the peanut are light brown in color and pour into a baking pan to cool and rub off the skin and set aside,.
Place the shrimp in a bowl and season with salt. Add the cornstarch and mix well to coat the shrimp pieces.
Heat a wok over high heat until it starts to smoke and then add the peanut oil. Add the dried chilies and fry for a few seconds, then add the shrimp pieces and stir-fry for 2 minutes. As the shrimp begins to turn opaque, add the Shaohsing rice wine. Cook for an additional 2 minutes, then pours in the sauce.
Bring to a boil, add the onion, carrot, red pepper, and cook in the sauce with the shrimp for another 2 minutes, or until the meat are cooked through and the sauce has thickened and become slightly sticky in consistency. Add the scallions and cook for 1 minute. Toss in the cashews and then transfer to a serving plate and serve immediately.

Nutrition Facts : Calories 291.4, Fat 14.2, SaturatedFat 2.1, Cholesterol 144, Sodium 1958.9, Carbohydrate 19.7, Fiber 4, Sugar 7.3, Protein 22.7