Easiest Way to Make Khao Pad Prik Pao

Kung Pao Shrimp

Z grzybami shitake, pieczarkami, marchewką, cukinią, cebulą i sosem z czarnego pieprzu.

Recipe Summary Kung Pao Shrimp

Kung pao shrimp is a fantastic dish that always goes down well! Serve with rice.

Ingredients | Khao Pad Prik Pao

2 tablespoons soy sauce

2 tablespoons chicken broth

2 teaspoons sesame oil

1 teaspoon cornstarch

2 teaspoons water

½ pound medium shrimp, peeled and deveined

⅓ cup chicken broth

2 tablespoons white sugar

2 tablespoons vinegar

1 ½ tablespoons soy sauce

1 ½ teaspoons sesame oil

1 teaspoon cornstarch

2 tablespoons vegetable oil

1 small onion, thinly sliced

1 (8 ounce) can sliced bamboo shoots, drained

1 green bell pepper, seeded and cut into 1-inch slices

1 dried red chile pepper

2 tablespoons salted peanuts, or to taste

Directions

Combine soy sauce, chicken broth, and sesame oil in a bowl. Dissolve cornstarch in water and mix into the bowl. Add shrimp and stir to coat. Cover and refrigerate for 1 1/2 hours; stir occasionally.

Mix chicken broth, sugar, vinegar, soy sauce, sesame oil, and cornstarch together to make the sauce. Set aside.

Heat oil in a large frying pan. Add onion and cook, stirring occasionally, until limp and translucent, about 5 minutes. Add shrimp and stir until pink, about 1 minute. Stir in bamboo shoots, bell peppers, and dried chile; cook for 1 minute. Pour in sauce and peanuts. Cook until sauce boils and thickens slightly, about 5 minutes.

Info | Khao Pad Prik Pao

prep: 10 mins cook: 15 mins additional: 1 hr 30 mins total: 1 hr 55 mins Servings: 2 Yield: 2 servings

TAG : Kung Pao Shrimp

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