Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.
In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center
! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.
Kung Pao Shrimp (revisited)
Some time ago, I made a video of kung pao shrimp, but I didn't give a recipe. Here is a repeat performance, with homemade won ton soup.
- 12-15 Big Shrimp
- ¼ cup Peanuts, roasted
- 10 mini Red chiles
- ¼ Onion
- ½ Bell pepper, green
- 3 stalks Scallions, only use the white part
- 2 cloves Garlic, finely chopped
- 2 tablespoons Soy Sauce
- 2 tablespoons Sweet Soy Sauce, Kecap Manis
- ½ teaspoon Starch
- 4 tablespoons Water
- ¼ teaspoon Sesame Oil
- 3 dashes White pepper
- ½ teaspoon Black vinegar
- ½ teaspoon Sugar
1.Mix the Kung Pao sauce ingredients and set aside (Ingredients list, starting with Soy Sauce)
Sweet Soy sauce
2.On hot, oiled wok, add the chopped garlic and do a few quick stirs
3.Add onions, green peppers, and dried red chilies. Stir-fry until you smell the spicy aromas from the dried red chilies.
4.Add in the prawns and roasted peanuts and keep stirring.
5.When the shrimps are half-cooked, add the Kung Pao sauce into the wok, keep stirring until the sauce thickens and the shrimps are cooked
6.Add the chopped scallions, do a quick stir, dish out and serve hot.
Dripping Springs, Texas.
Just west of Austintatious