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Kung Pao Shrimp

Sydney
  • 40 minutes
  • Serves 2 to 3

INGREDIENTS

1 lb

peeled and de-veined shrimp, washed thoroughly (tails on or off are up to you - I left mine on for purely aesthetic purposes)

1 tbsp

cornstarch

1 tbsp

sesame oil

1

onion, minced

6

dried red chile peppers

4

garlic cloves, finely minced or grated

1

1-inch piece of ginger, finely minced or grated

3 tbsp

soy sauce

2 tbsp

rice wine vinegar

1 tbsp

hot chili sauce (this can be found in the Asian section in any grocery store) or Sriracha

1 tsp

granulated sugar

1/4 cup

dry roasted peanuts

3

scallions, thinly sliced (for garnish)

cooked white rice, for serving