![]() Sauce was awful! Should have heeded my first instinct when I saw the use of teriyaki in the sauce. Made with sugar snap peas in place of broccoli. Will not repeat this as is, but really liked the shrimp preparation and will use it in a different recipe. Then i added the shrimp, sauce and nuts to the pan.The flavors were excellent. I added a bit of chicken stock after stir frying and covered the pan for a few minutes which worked well. However, my hubby declared the shrimp succulent! i also added mushrooms which worked well but found that stir frying was insufficient to get the veggies to the right doneness. Next time I plan to reverse the steps and stir fry the veggies first. I also had difficulty with the "batter" falling off and clumping in the pan. The egg/cornstarch mixture won't work if it's not stir-fried as stir-fry was intended. I think the only problem with this recipe is that it tells you to cook the shrimp over med-high heat. I just thought I'd add my two cents worth. This may be old news to many of you, or it may be irrelevant to this recipe. ![]() The only problem is that the flour/crumbs made the oil really messy, so you need to clean the pan before you add the other ingredients. The result came out with a lovely crunch and was as flavorful as whatever seasonings were used. In that prep, I seasoned/dry rubbed the cubed protein ingredient, dipped in the cornstarch/egg, then rolled in seasoned flour or flour/crumbs. I used to make a sweet and sour pork recipe that had a similar egg/cornstarch batter. ![]() So easy to make, which makes it even better! I also added mushrooms but would follow suggestions of other reviewers to add onions, pea pods, etc. Very good and lots of flavor.my husband loved it so much he was picking from the pan at the end of the meal. Use teriyaki Lite and I added red pepper and scallions Dropping out the shrimp, then adding an onion and thickening with kuzu made a fabulous vegetarian meal served over bifun (rice noodles). Make sure to stir the sauce before adding to the pan.Shrimps' texture and is exceptionally delicious prepared that way. Follow the proportion closely when making your Kung Pao sauce will guarantee a successful dish. Remove the ingredients immediately with a strainer when they are half cooked.Īlthough the Kung Pao sauce has a sweet and sour taste in general, the proportion of the ingredients need to be right to achieve the classic “lychee” flavor. Use one cup of cooking oil to poach shrimp for roughly 2 minutes and add celery for 30 seconds. To achieve the extreme tender “Kou Gan” (mouth feel), poaching the shrimp and celery in hot oil is necessary. This step helps the marinate coat the shrimp better, resulting in a tender texture just like in the restaurant. To make Kung Pao Shrimp, cut the defrosted shrimp lengthwise on the thickest part of the shrimp. Yes! Compared to Kung Pao Chicken, Kung Pao Shrimp would be a healthier option as shrimp has low calories. However the spicy level can vary because of the variety of the chilies. ![]() It is mildly hot due to the dry chilies used in the dish. It is a perfect mixture of sugar, chinkiang vinegar, shaoxing wine and soy sauce. Kung Pao flavor originated in Sichuan cuisine. The aromatics used include garlic, ginger and scallion. It also uses Sichuan spices including dry chili and Sichuan peppercorn. Of course you can use other veggies such as red pepper. Kung Pao Shrimp is made of shrimp, cashew nuts, and celery. Here is another Sichuan seafood dish you might like: Suan Cai Yu Recipe – Sichuan Fish Soup with Pickled Mustard Greens What is Kung Pao Shrimp made of? Kung Pao shrimp is a luxurious version of Kung Pao Chicken! This dish adopts the classic Kung Pao flavor from Sichuan and it will 100% impress your guest! It became a popular dish in the 90’s of Chengdu because before that, Chengdu didn’t have any seafood! It is considered a very luxurious and elevated dish for people to eat! It is very easy to make and you’ll absolutely love the flavor!Ĭheck out the Kung Pao Chicken Recipe Here
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |