Kung Pao Shrimp (revisited)

Village Idiot

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) 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.

 

 

travisstrick

Thanks, man. Bookmarked.

cazzy

travisstrick said:

Thanks, man. Bookmarked.

+1

As always, beautiful pic and great plating Gary!

Hi54putty

Looks great. Could be out of a magazine. How do you make the soup?

Village Idiot

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: http://www.youtube.com/watch?v=OGsFDKw38Bo

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.

Fred19Flintstone

Bookmarked for sure!  Thanks VI!

Lowflyer

Fred19Flintstone said:

Bookmarked for sure!  Thanks VI!

x2

GrannyX4

Yea!!! Happy to see some of your great recipes again.

bud812

Bout time you came back :-c

Doc_Eggerton

VI, it's been a while.  Beautiful cook, good recipe, and as always, over the top presentation.

Aviator

VI thanks a lot. Beautiful presentation.

gerhardk

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

tazcrash

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. 

bigguy136

Bookmarked for sure!  Thanks VI!

x2

X3

ccpoulin1

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.

Village Idiot

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.

travisstrick

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

Griffin

Looks amazing! Great job and good to see a post from you again.

ccpoulin1

travisstrick said:

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.

Chubbs

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.

Richard Fl

Eggcellent way to come out of semi-retirement.  Welcome back!

khristyjeff

Richard Fl said:

Eggcellent way to come out of semi-retirement.  Welcome back!

+1