Kung Pao Shrimp

• All the stuff you hate on a strangers food blog

  This is easily one of my favorite foods. Like if i’m ever put in position to pick my last meal it’s going to be Tuna Sandwiches and Salt-n-Vinegar Kettle chips, but if I got a second last meal it would be KPS (kung pao shrimp, duh).

  I make mine like this place near us, Lucky’s. They’re Kung Pao Chicken is FULL of vegetables, especially Chinese celery, but I didn’t have that on hand for this. I didn’t even have American celery in the fridge. It was fine without it.

  I think we’ve talked about Doban Jian on here before, but it’s really a MAJOR key to good Kung Pao. Go to HMart. It’s in the aisle with all the sauces. Not the soy sauces. Not the vinegars and oils. The other aisle of sauces, near the Hoisin and Oyster Sauce. You’ll find it. I believe in you.

• Ingredients

  1lb frozen raw shrimp

  ½ red bell pepper

  ½ cup dry roasted peanuts

  1 pretty humongous carrot - like 2” diameter, 6” long.

  3 Scallions

  5 grated gloves garlic

  ½” grated ginger

  1 tbsp Doban Jian (Sichuan Fermented Bean Paste)

  1 tsp corn starch

  1 tbs soy sauce

  ½ tbs dark soy sauce

• Process

  1. Make your sauce - starch in a sluree (equal parts w/ water), garlic, ginger, both soy, and bean paste.

  2. Defrost and de-shell your shrimp. You should velvet them by tossing them in corn starch and letting them chill a bit. Add some rice vinegar if you’re feeling fancy.

  3. In a hot wok. Fry your shrimp. Set aside.

  4. In a hot wok, stir fry the carrots and bell pepper. After about 2.35 minutes, add the scallion whites. Stir fry for another 1.58 minutes.

  5. Add the sauce. Cook until it’s bubbling and thickening.

  6. Add the shrimp and peanuts, toss to combine.

  7. Serve with steamed rice. Make it fancy with more scallon greans and some VERY thinly shaved carrot bits.