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Kung Pao Shrimp (revisited)

Village IdiotVillage Idiot Posts: 6,953
edited August 2012 in Off Topic
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.
image
  • 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)

Soy Sauce
Sweet Soy sauce
Starch
Water
Sesame Oil
White pepper
Black vinegar
Sugar
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


Comments

  • travisstricktravisstrick Posts: 4,895
    Thanks, man. Bookmarked.
    Be careful, man! I've got a beverage here.
  • cazzycazzy Posts: 8,808
    Thanks, man. Bookmarked.
    +1

    As always, beautiful pic and great plating Gary!
    Just a hack that makes some $hitty BBQ....
  • Hi54puttyHi54putty Posts: 1,851
    Looks great. Could be out of a magazine. How do you make the soup?
    XL,L,S 
    Winston-Salem, NC 
  • Village IdiotVillage Idiot Posts: 6,953
    Hi54putty said:
    Looks great. Could be out of a magazine. How do you make the soup?
    Thanks.

    • 18-24 Wonton skins
    • ½ pound Pork, lean, chopped finely
    • 1 tablespoon Soy Sauce
    • 1 tablespoon Oyster sauce
    • Few drops Sesame Oil
    • 1 teaspoon Chinese rice wine
    • ½ teaspoon Sugar
    • 1 Green onion , finely minced
    • 1 teaspoon corn starch
    • 2 dashes White pepper
    • Water , for boiling won tons
    • 4.5-5 cups Chicken stock
    • Green onion , thin sliced, or Bok Choy
    • Few drops Sesame Oil, optional
    1.Combine all the filling ingredients in a bowl, mixing well. Lay one won ton skin in front of you. Cover the remaining won ton skins with a damp towel to keep them from drying out.
    2.Filling the won tons: Place wonton wrapper on plate in a diamond form. Smear egg yolk on left and right side. Put small amount of filling in the middle of wrapper. Bring the bottom point up to the top point, making sure the edges meet together and press to seal. Put small amount of egg yolk on both left and right ends. Bend wonton over so both ends meet and press to seal.
    3.Video:
    4.Alternate method: Place the teaspoon of filling in the middle of the wrapper and twist to seal. The final result should resemble a money bag or drawstring purse.
    5.Boiling the won tons: Bring a large pot of water to a boil. Add the won tons, making sure there is enough room for them to move about freely. Let the won tons boil for 5 - 8 minutes, until they rise to the top and the filling is cooked through. Remove from the pot with a slotted spoon.
    6.To make the soup: bring the chicken stock to a boil. Add the won tons and bring the soup back to a boil. Add the green onion, remove the pot from the heat and add the sesame oil, stirring. Ladle into soup bowls, allowing 6 won tons per person.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • Bookmarked for sure!  Thanks VI!

    ........................................................................................

    Flint, Michigan.  If the lead bullets don't kill you, the leaded water will.

  • LowflyerLowflyer Posts: 783

    Bookmarked for sure!  Thanks VI!

    x2
  • GrannyX4GrannyX4 Posts: 1,474
    Yea!!! Happy to see some of your great recipes again.
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
  • bud812bud812 Posts: 1,667
    Bout time you came back :-c

    Not to get technical, but according to chemistry alcohol is a solution...

    Large & Small BGE

    Stockton Ca.

  • Doc_EggertonDoc_Eggerton Posts: 5,007
    VI, it's been a while.  Beautiful cook, good recipe, and as always, over the top presentation.



    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

  • AviatorAviator Posts: 1,562
    VI thanks a lot. Beautiful presentation.

    ______________________________________________ 

    Large and Small BGE, and a baby black Kub.

    And all the toys to make me look like a Gizmo Chef.

    >:)

    Chattanooga, TN.

     

  • gerhardkgerhardk Posts: 893

    GrannyX4 said:
    Yea!!! Happy to see some of your great recipes again.
    Now if only Stike came back we would be a big happy family again.

    Gerhard
  • tazcrashtazcrash Posts: 1,851
    VI, you really make me hate my local good Chinese restaurants. 
    I'm not even talking take out joints. I'm talking about highly rated places. 




    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
  • bigguy136bigguy136 Posts: 1,158
    Bookmarked for sure!  Thanks VI!
    x2
    X3

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

  • ccpoulin1ccpoulin1 Posts: 390
    This looks absolutely incredible!  I am looking into getting a wok now for my XL, is the 16" appropriate?  Thanks in advance for your time.

    "You are who you are when nobody is looking"

  • Village IdiotVillage Idiot Posts: 6,953
    ccpoulin1 said:
    This looks absolutely incredible!  I am looking into getting a wok now for my XL, is the 16" appropriate?  Thanks in advance for your time.
    I use a 16" on my large.  I think it would be just fine on an XL.  Hopefully Travis will chime in.  He has an XL and I've forgotten what size wok he uses.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • travisstricktravisstrick Posts: 4,895
    20 in hand hammered made in china. Any smaller and you would burn the heck out of your arms trying to use it.
    Be careful, man! I've got a beverage here.
  • GriffinGriffin Posts: 7,449
    Looks amazing! Great job and good to see a post from you again.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • ccpoulin1ccpoulin1 Posts: 390
    20 in hand hammered made in china. Any smaller and you would burn the heck out of your arms trying to use it.

    Thanks! 20" it will be!  Thanks for your time.

    "You are who you are when nobody is looking"

  • ChubbsChubbs Posts: 6,697
    I like the change on the plate the most. Been a long time since I have been on too, Gary--- got a newborn. Good to see some of your pics again.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • Richard FlRichard Fl Posts: 8,088
    edited August 2012
    Eggcellent way to come out of semi-retirement.  Welcome back!
  • Eggcellent way to come out of semi-retirement.  Welcome back!
    +1
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