Treat yourself to the irresistible taste of our Kung Po Shrimp recipe. Packed with authentic Chinese flavors, this budget-friendly dish can be effortlessly prepared in just 20 minutes. The juicy shrimp are tenderly fried with a fiery combination of chili peppers, peanuts and a spicy Kung Po sauce that will tantalize your taste buds. Whether you’re entertaining guests or want a quick and filling meal, this recipe is the perfect choice for a delicious dining experience. Try our “Kung Po Shrimp” today and enjoy the taste of China in the comfort of your own home.
- 1 tsp cornstarch
- 2 tbsp light soy sauce
- 400g large raw prawns, frozen is fine, butterflied (see tip below)
- 2 tbsp Chinese rice vinegar
- 1 heaped tablespoon of tomato paste
- 1 tsp powdered sugar
- 2 tbsp sunflower or peanut oil
- 85g unsalted, roasted peanuts
- 6 small or 3 large whole dried chilies
- 2 x 225g cans of water chestnuts, drained
- thumb-sized piece of ginger, finely grated
- 2 cloves of garlic, finely chopped
To butterfly a shrimp, score the entire length of the shrimp, cutting almost all the way through. Pull out the black wire. Scoring the shrimp isn’t strictly necessary, but it helps them cook faster, hold onto the sauce, and look great on your plate. Watch our step-by-step shrimp preparation video on bbcgoodfood.com.
- Mix the cornstarch and 1 tablespoon of soy sauce, fold in the shrimp and let it sit for 10 minutes.
- Mix the vinegar, remaining soy sauce, tomato paste, sugar and 2 tablespoons of water to make a sauce.
- When ready to cook, heat a large skillet or wok until very hot, then add 1 tablespoon oil.
- Fry the shrimp until they are golden brown in spots and begin to open – then tip them out of the pan.
- Heat the remaining oil and add the peanuts, chilies and water chestnuts.
- Stir-fry for 2 minutes until the peanuts begin to color, then add the ginger and garlic and fry for 1 minute more.
- Add the shrimp and sauce and simmer until slightly thickened, 2 minutes.
- Serve with rice.
Equipment and tools
- Mild soy sauce
- Big raw shrimps
- Chinese rice vinegar
- Tomato puree
- powdered sugar
- sunflower or peanut oil
- Unsalted, roasted peanuts
- Whole dried chilies
- Water chestnuts
- Garlic cloves
This recipe may contain the following allergens:
Storage and leftovers
If you have leftovers, store them in an airtight container in the refrigerator. They last up to 2 days. Warm up thoroughly before consumption.
Health Benefits of “Kung Po Shrimp”
The Kung Po Shrimp dish not only offers a taste explosion but also brings several health benefits. Made from a combination of nutritious ingredients, this dish is not only delicious but also good for your well-being.
1. Rich in protein
Shrimp are a fantastic source of protein. With 400g of large raw shrimp as the main ingredient, “Kung Po Shrimp” provides a significant amount of high-quality protein. Protein is essential for building and repairing tissue and is an essential part of a healthy diet.
2. Packed with essential nutrients
The Chinese rice vinegar used in this recipe gives the dish a tangy flavor while providing beneficial nutrients. Rice vinegar contains important vitamins and minerals including potassium, magnesium and calcium. These nutrients contribute to proper body function and support overall health.
3. Rich in antioxidants
Incorporating tomato puree into the recipe provides a rich tomato flavor and a boost of antioxidants. Tomatoes are known for their high concentration of lycopene, a powerful antioxidant that may help protect against certain cancers and promote heart health.
4. Heart-healthy oils
Sunflower or peanut oil used to cook the shrimp is low in saturated fats and contains heart-healthy monounsaturated fats. These oils can help lower bad cholesterol levels, reduce the risk of heart disease, and maintain overall cardiovascular health.
5. Nutrient boost from water chestnuts
The addition of water chestnuts gives the dish a crunchy texture and a nutritional boost. Water chestnuts are low in calories and fat, but high in fiber, potassium and antioxidants. This ingredient not only improves taste, but also contributes to healthy digestion and supports a strong immune system.
6. Anti-inflammatory and digestive effects
This recipe uses ginger and garlic, which are commonly used in Asian cuisine. Ginger contains powerful anti-inflammatory compounds, while garlic has been shown to have antimicrobial properties. Both ingredients have a positive effect on digestion and can help relieve digestive problems.
By incorporating “Kung Po Shrimp” into your diet, you can enjoy a tasty dish that not only satisfies your taste buds but also provides various health benefits.