Kung Pao Shrimp

Köstliches Asia Gericht


Shan'shi ingredients

Ingredients for the Sauce

  • 1 1/2 tbsp Shan’shi soy sauce
  • 1 tbsp Shan’shi rice vinegar
  • A splash of water
  • 1 tsp sugar
  • 1 tsp potato starch
  • 1/2-1 tsp Szechuan pepper powder

Ingredients for the Shrimp

  • 2 packs Iglo king prawns
  • ½ tsp potato starch
  • Shaoxing wine
  • A pinch of salt
  • White pepper
  • 1 tbsp Shan’shi peanut oil

Other ingredients

  • 3 garlic cloves, finely chopped
  • 1 tbsp ginger, finely chopped
  • 3-5 dried red chilies, deseeded and roughly chopped
  • 2-3 spring onions, roughly chopped
  • 3 tbsp peanuts, roasted and unsalted
  • Peanut oil


1. Prepare the shrimp:
Thaw the shrimp according to package instructions and pat dry.
Marinate with Shaoxing wine, a pinch of salt, white pepper, and 1 tbsp peanut oil. Add the potato starch just before cooking.

2. Prepare the sauce:
Mix the ingredients (soy sauce, rice vinegar, water, sugar, potato starch, Szechuan pepper powder) for the sauce in a bowl.

3. Sauté the shrimp:
Heat a wok on high, add some oil, and sauté the shrimp until they turn slightly pink. Remove and set aside.

4. Sauté the vegetables:
Sauté the garlic, ginger, chilies, and spring onions over medium heat.

5. Add the shrimp and sauce:
Turn up the heat and add the shrimp back into the wok.
Add the sauce, which should thicken quickly, and finally mix in the peanuts.

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