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Kung Pao Shrimp

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TasunkaWitko View Drop Down
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    Posted: 29 January 2010 at 13:31
i received this recipe from V and am eager to give it a try!

 
Kung Pao Shrimp
 
 

Kung pao chicken, gong bao ji ding, is virtually on every Sichuan Chinese restaurant's menu. The difference between the classic Sichuan version and the Americanized version is in the use of Sichuan peppercorns. The Sichuan peppercorn imparts an unusual numbing and spicy sensation on the tongue, known as ma la, and is used extensively in many of the region's dishes; but these peppercorns are not used in the Americanized dish. One theory is that since the peppercorns were banned from the US from 1968 up until 2005, cooks had to create this dish without the peppercorns. However, the ban was only loosely enforced until 2002 (when they really started to crack down); before then, you could find the peppercorns if you knew where to look. So perhaps another reason is that the ma la sensation was excluded so the dish could cater more to Western tastes. Now thanks to new heat treatments to kill the citrus canker, the peppercorns can now be legally purchased. So no more smuggling them from Canada or under-the-table dealings with your local Chinese restaurant. ;)

Fuchsia Dunlop's recipe was really excellent. It was so refreshing to see that the food wasn't swimming in a pool of cloyingly sweet and goopy sauce. The flavor was great and there was just enough sauce to cling to the food. I used shrimp rather than the chicken used in the traditional dish. The only problem I encountered was with the peppercorns. I wasn't sure if I should remove the peppercorns after frying them in the hot oil. Chomping down on a peppercorn while eating the dish was very unpleasant. I would suggest either use 1 tsp and fry them in hot oil to first perfume the oil, them remove them before cooking the rest of your dish or if you'd rather not deal with the hassle of removing them from the hot oil, use 1/2 tsp and crush them up into smaller more manageable size pieces. this way it doesn't completely overwhelm your palate when you bite down on a piece.

Notes:

- The recipe can also be made with cubes of chicken or pork
- The original recipe does not call for any vegetables but I figured it couldn't hurt since veggies are good for you! If you are adding a significant amount of vegetables you may need to double the sauce.

Kung Pao Shrimp

Adapted from Fuchsia Dunlop's Land of Plenty

1 lb of large shrimp, peeled and deveined ( #35 Count or Smaller Count Number )
3 garlic cloves and equivalent amount of ginger
5 scallions, white part only
2 Tbsp vegetable oil
About 10 dried red chilies
1 tsp or 1/2 tsp whole Sichuan peppercorns (see note)
2/3 C roasted peanuts or cashews

Optional: Ingredients
A few ribs of celery, chopped ( 6 ) TO ME THIS IS NOT OPTIONAL
Half a red bell pepper, chopped
Broccoli stems, chopped or slivered ( skin, cut into strips, cut on long bias )

Marinade
1/4 tsp salt
2 tsp soy sauce
2 tsp Shao Xing rice wine
1 tsp corn starch

Sauce ( THIS IS EXCELLENT )
2 tsp sugar
1 tsp cornstarch
1 tsp dark soy sauce
1 tsp light soy sauce
3 tsp Chinese black vinegar
1 tsp sesame oil
1 Tbsp chicken stock or water

1. Mix the ingredients for the marinade together, toss with shrimp, and let sit in the fridge while you prepare the rest of the recipe.

2. Peel and thinly slice or mince the Garlic, mince the Ginger, and chop the Scallions.  Also if using CELERY or what not, cut that now.

3.Cut the Chilies in half and discard as many seeds as possible.

4. Mix all the ingredients for the Sauce in a small bowl and set aside.

5. Add 2 tablespoons of Oil to a wok or skillet. 

When the oil is hot add the Chilies and Peppercorns and fry for a few seconds until they are fragrant (take care not to burn the peppercorns, lower the heat if you need to, shorten the frying time if you're using crushed peppercorns).

Add the Shrimp (and any vegetable if using) and fry for about 30 seconds, then add the Celery and cook for a few seconds THEN add Green Onions, Garlic, and Ginger. When the shrimp is almost fully cooked, add the Sauce (stir it a little to recombine) and cook until the sauce is thick and shiny and the shrimp is cooked through.

6. You can mix the peanuts/Cashews in or scatter them on top.



Edited by TasunkaWitko - 29 January 2010 at 17:08
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Hoser View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 20 March 2010 at 03:08
Chinese Black Vinegar???  That's a new one on me...tough to find it?
Go ahead...play with your food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote jdonly1 Quote  Post ReplyReply Direct Link To This Post Posted: 20 March 2010 at 15:31
will have to try this,that looks real tasty
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 21 March 2010 at 07:52
Originally posted by Hoser Hoser wrote:

Chinese Black Vinegar???  That's a new one on me...tough to find it?
 
i think i remember reading about it somewhere - will see what i can find out about it in my FOTW library. when Vman returns, we'll see if he has a good online source for it!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 01 May 2013 at 15:31
    Nice looking recipe, Tas!  I'll have to give it a whirl Smile
Enjoy The Food!
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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 02 May 2013 at 08:37
Give it a shot, and take some photos! It would be great to see how this one's made, and how it tastes, too ~
If you are a visitor and like what you see, please click here and join the discussions in our community!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 02 May 2013 at 10:06
   I am not sure to what the degree the  Szechuan peppercorns are "numbing".  I've had what they call Szechuan buttons before.  The "buttons" are the buds of the flowers.  The effect was anything but subtle.  It gives you a taste similar to sticking your tongue on a 9v battery...and an equal feeling.  Then your mouth goes numb for about five minutes...during this time it's incredibly difficult to discern different flavors.  I don't know if the peppercorns are to the same degree...but I would not put them in any food that I wanted to enjoy.  It's more for effect, at least as far as I'm concerned.





 
Enjoy The Food!
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Thecueman View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Thecueman Quote  Post ReplyReply Direct Link To This Post Posted: 17 Sepeptember 2016 at 13:42
Chinese black vinegar is available at most of our Asian markets here in the states.  It is a very bold flavor and we love to use it.
Simply Al
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