Kung Pao Shrimp — Quick Sichuan Stir-Fry

Prep:15 min

Cook:15 min

Serves:2–4

Difficulty:Medium

Kung pao shrimp uses the exact same fiery Sichuan sauce as the chicken version but cooks in half the time — making it the perfect weeknight dinner. Large prawns get a quick velveting in cornstarch, then are flash-fried with dried chilies, Sichuan peppercorns, and roasted peanuts. The sauce comes together in seconds and coats each shrimp in a glossy, spicy-sweet glaze.

While kung pao chicken is the original dish, Sichuan restaurants commonly offer the same sauce with different proteins. The shrimp version has become especially popular in coastal Chinese cities.

Ingredients

• 400g large raw shrimp, peeled and deveined
• 1 tsp cornstarch (for velveting)
• 1 egg white
• 60g roasted peanuts
• 6 dried red chilies, halved and seeds removed
• 1 tsp Sichuan peppercorns
• 3 cloves garlic, sliced
• 1 tbsp ginger, julienned
• Sauce: 2 tbsp soy sauce, 1 tbsp Chinkiang vinegar, 1 tbsp Shaoxing wine, 1 tsp sugar, 1 tsp cornstarch, 1 tsp sesame oil
• 3 tbsp neutral oil

Instructions

1
Toss shrimp with cornstarch and egg white. Set aside for 10 minutes.
2
Mix all sauce ingredients in a small bowl.
3
Heat wok over very high heat. Add oil. When smoking, add dried chilies and Sichuan peppercorns for 15 seconds.
4
Add shrimp in a single layer. Sear for 1 minute without moving, then flip and cook 1 minute more.
5
Add garlic and ginger, stir-fry 30 seconds.
6
Pour in sauce. Toss everything together for 30 seconds until sauce thickens.
7
Add peanuts, toss once, and serve immediately over rice.

Pro Tips

💡Don't overcook the shrimp — they should be just pink and slightly translucent in the centre when you add the sauce. Residual heat finishes them.
💡Use the largest shrimp you can find — they stay juicier and have better texture.
💡The velveting step with egg white and cornstarch keeps shrimp silky and prevents them from becoming rubbery.