Copycat Pf Chang’s Kung Pao shrimp recipe, it might not 100 percent the same but dam close. It is a spicy stir-fry dish inspired by the Sichuan Province in Central China.
It is prepared with marinated shrimp, crunchy peanuts, diced red bell peppers, all tossed in the wok with fresh green onions. Click How to Make Kung Pao Shrimp recipe link to learn more if desired.
- 9 oz. big shrimp
- 1 oz. peanut/almond, roasted
- 1 tbsp Chinese cooking wine/dry sherry
- 1 tsp cornstarch
- 1/4 tsp salt
- 1/4 tsp salt
- 1-2 tsp sugar
- 1/2 tbsp rice wine/dry sherry
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1/2 tsp cornstarch
- 1/4 chicken stock/water
- 1/2 tsp sesame oil
- 3 garlic cloves, minced
- 1 tsp ginger
- 2 green onions (scallion)
- 1/2 tsp Szechuan peppercorns
- 2 dried chilies
- Ground pepper for taste
- Canola or peanut oil for frying
- Prepare the main ingredient for this Pf changes Kung pao recipe. Rinse shrimps, peeled and deveined.
- In a bowl, mix it with rice wine, cornstarch and dash of salt, stir around and marinate for 30 minutes.
- Clean other vegetarian ingredients under running water, and chop them into tiny pieces, set aside.
- Heat a skillet to medium-high heat with 2 tbsp oil, stir in red chilies and peppercorns to aromatic.
- Add together the prawns, stir around. In a bow, mix together the sauce ingredients before using.
- Combine together the ginger, garlic and green onions while the seafood color turns pink. Stir quickly.
- Pour the sauce mixture into skillet, turn heat to medium and stirring fast to make everything is well mixed.
- Add together the roasted peanut or almond, whisk around until well coated with sauce and other food.
- Season this Pf changes Kung pao shrimp recipe with pepper powder if desire. Remove and serve with rice.