Have you tried Kung Pao Shrimp?
Kung Pao Shrimp is one of Chinese cuisine and one of the delicious food you’ll find at their menu. We went to Costco couple of weeks ago. My favorite thing to do while inside the Costco is the food testing. Oh boy, I just love going around all that different booth of food testing. Anyway, I tasted this Kung Pao Shrimp and it was delish. I was not the only customer who said great things about this food. So, I grabbed a pack of Kung Pao shrimp at their seafood section. It’s worth $10 ($9.98 specifically).
There’s the finish product. There were two small packs inside this one pack. I saved the other one and cooked one of the packet. Yummo!!! I found a new favorite dish now and the next time we go to Costco, this Kung Pao is a must-have in the list.
Out of curiosity, I went online to search for Kung Pao Shrimp recipe and this is what I found.
Visit the source: About.com Chinese Food By Rhonda Parkinson
1 pound shrimp
1 egg white
1/2 teaspoon salt
2 teaspoons cornstarch
3 tablespoons chicken broth
2 teaspoons red wine vinegar or rice vinegar
1 tablespoon soy sauce
1/2 teaspoon granulated sugar
1 1/2 cups oil, or as needed
6 to 8 small red chilies, or 2 teaspoons chile paste
1 teaspoon minced ginger
1/2 cup cashews
Shell and devein the shrimp. Cut in half lengthwise. Lightly beat the egg white. Marinate the shrimp in the salt, egg white and cornstarch for 15 minutes.
In a small bowl, combine the chicken broth, vinegar, soy sauce and sugar. Set aside.
Heat the oil. When the oil is hot, add the shrimp. Cook briefly until the shrimp turns pink. Remove from the wok.
Remove all but 2 tablespoons oil from the wok. Add the chile peppers or chile paste. Stir-fry for a minute, then add the minced ginger and stir-fry until it is aromatic (about 15 seconds). Stir in the cashews. Stir-fry for about 1 minute, taking care not to burn.
Make a space in the middle of the wok. Add the sauce. Heat briefly, then mix in with the cashews. Add the shrimp back into the pan. Cook for 1 more minute and serve hot.
The recipe above is not mine. I just found it online and thought of sharing it here for easy resource.