Kung Pao Shrimp

8 Servings
100% would make this recipe for Kung Pao Shrimp again.

I cooked this for my good friend Mary Ann Murphy, and she said it is better than what they serve at the fancy Chinese joint up town. Very tasty. Watch out for the chiles. The smoke from these runs my wife out of the kitchen.

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Kung Pao Shrimp Ingredients

1 1/2 pounds shrimp peeled and deveined	1 tablespoon soy sauce
8 dried red chiles	4 tablespoon peanut oil
1/2 cup peanuts	2 tablespoon soy sauce
1 teaspoon ginger minced	1 tablespoon sherry
1 1/2 tablespoon cornstarch	1 tablespoon sugar
1 1/2 tablespoon water	1 teaspoon cornstarch

Instructions for Kung Pao Shrimp

Combine shrimp with 1 tablespoon soy sauce, and 1 1/2 tablespoon cornstarch. Stir and allow to soak for at least 1/2 hour.

Seasoning Sauce: Combine 2 tablespoons soy sauce, wine, sugar, 1 teaspoon cornstarch, salt, and sesame oil. Blend well, and set aside.

Wipe the chiles clean; remove seeds, and cut into 1/2 to 1 inch long pieces. Heat the oil in the wok. Fry the peanuts until golden, and then remove.

Add the dried chiles to the oil and stir fry until they turn black. Add the ginger and shrimp stirring quickly. Then add the seasoning sauce, stirring until thickened and heated through.

Remove from the fire and add the cooked peanuts. Mix well and serve over rice.

Main Ingredient: ShrimpCuisine: Chinese