Kung Pao Shrimp


300g-350g shrimp, shelled, peeled and deveined
2 tablespoons oil
1 inch (2 cm) piece ginger, peeled and thinly sliced
1/4 onion, quartered
1/2 green bell pepper, cut into pieces
10 mini dried red chilies, (5 regular-sized dried chilies)
1/4 cup roasted peanuts
3 stalks scallions, use the white parts only


  1. Mix the Kung Pao sauce ingredients and set aside.
  2. Heat up a wok and add the cooking oil until the oil is very hot. Add the ginger and do a few quick stirs. Add the onion, green pepper, and dried red chilies. Stir-fry until you smell the spicy aromas from the dried red chilies. Add in the shrimp and roasted peanuts and keep stirring.
  3. When the shrimp are almost cooked, add the Kung Pao sauce into the wok, keep stirring until the sauce thickens. Add the chopped scallions, do a few quick stirs, dish out and serve hot.

Kung Pao Sauce Ingredients:

  • 2 tablespoons soy sauce
  • 2 tablespoons sweet soy sauce, (ABC Kecap Manis)
  • 1/2 teaspoon corn starch
  • 4 tablespoons water
  • 1/2 teaspoon sesame oil
  • 3 dashes white pepper
  • 1/2 teaspoon Chinese black vinegar, rice vinegar or apple cider vinegar
  • 1/2 teaspoon sugar

Serving Size: 2

Source: https://rasamalaysia.com/kung-pao-shrimp/