Chinese Kung Pao Shrimp

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Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes

1 lb shrimps
1 egg white
1/2 teaspoon salt
2 teaspoons cornstarch
3 tablespoons chicken broth
2 teaspoons red wine vinegar or rice vinegar
1 tablespoon soy sauce
1/2 teaspoon granulated sugar
1 1/2 cups oil, or as needed
6 to 8 small red chilies, or 2 teaspoons chile paste
1 teaspoon minced ginger
1/2 cup cashews


[1] Shell and devein the shrimp. Cut in half lengthwise. Lightly beat the egg white. Marinate the shrimp in the salt, egg white and cornstarch for 15 minutes.

[2] In a small bowl, combine the chicken broth, vinegar, soy sauce and sugar. Set aside.

[3] Heat the oil. When the oil is hot, add the shrimp. Cook briefly until the shrimp turns pink. Remove from the wok.

[4] Remove all but 2 tablespoons oil from the wok. Add the chile peppers or chile paste.

[5] Stir-fry for a minute, then add the minced ginger and stir-fry until it is aromatic (about 15 seconds). Stir in the cashews. Stir-fry for about 1 minute, taking care not to burn.

[6] Make a space in the middle of the wok. Add the sauce. Heat briefly, then mix in with the cashews. Add the shrimp back into the pan. Cook for 1 more minute and serve hot.