Kung Pao Shrimp With Peanuts Recipe
Servings: 4
Ingredients
- 3/4 lb Medium-size shrimp
- 1 Tbsp. Soy sauce
- 1 tsp Sherry
- 1 1/2 Tbsp. Cornstarch Peanut oil for deep-frying
- 6 x Dry red peppers
- 1/2 c. Peanuts
- 1 Tbsp. Sherry
- 1 Tbsp. Soy sauce
- 1/2 c. Minced green onion
- 2 tsp Sugar
- 1/2 tsp Sesame oil
- 1 tsp Cornstarch
- 1 1/2 Tbsp. Water
Directions
- Shell, devein, and thoroughly rinse the shrimp. Combine the soy sauce, sherry, and cornstarch with 1-1/2 tbs. water. Marinate the shrimp 20 min in the mix. Heat the oil to almost smoking in a wok over high heat. Deep-fry the shrimp 1 minute and remove with a slotted spoon. Remove the oil from the wok. Heat 2 tbs. oil in the wok. Add in the warm peppers and stir-fry about 1 minute. Add in the shrimp and Seasoning Sauce and stir gently till the sauce is thickened. Add in the peanuts; mix well and remove to a serving platter. SEASONING SAUCE: Combine all ingredients.
- MANDARIN DELIGHT
- WINE: WAN FU.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 201g | |
| Recipe makes 4 servings | |
| Calories 195 | |
| Calories from Fat 87 | 45% |
| Total Fat 9.67g | 12% |
| Saturated Fat 3.78g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 473mg | 20% |
| Potassium 505mg | 14% |
| Total Carbs 21.59g | 6% |
| Dietary Fiber 4.9g | 16% |
| Sugars 13.14g | 9% |
| Protein 5.58g | 9% |
