🍤 Kung Pao shrimp
Kung Pao (gong bao) shrimp is a Sichuan-style stir-fry of plump shrimp with roasted peanuts, dried chilies, garlic and ginger, finished with a tangy splash of vinegar. It is spicy, slightly sour and crunchy, with the peanuts contrasting the tender shrimp. It is served hot, usually with steamed rice.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g shrimp, peeled
- 60 g roasted peanuts
- 8 dried red chilies, halved
- 3 garlic cloves, sliced
- 1 tbsp ginger, cut into matchsticks
- 2 tbsp vinegar
- 1 tsp sugar
- 1 tbsp oil, salt
Method
- Pat the shrimp dry and season lightly with salt.
- Heat the oil in a wok and fry the dried chilies for a few seconds until fragrant.
- Add the shrimp and stir-fry over high heat for 2 minutes until just pink.
- Add the garlic and ginger and stir-fry for 30 seconds.
- Pour in the vinegar with the sugar and toss until glossy.
- Stir in the peanuts and serve at once.
How to make it lighter
- Peanuts are calorie-dense — halve the amount and you still keep the crunch.
- Stir-fry with 1 tbsp oil only; 1 tbsp oil ≈ 120 kcal.
- Bulk up the wok with peppers or celery to make a larger plate.
History
The gong bao style is traditionally linked to Ding Baozhen, a 19th-century governor of Sichuan whose official title was gongbao; the story goes that the dish was named after him. The original is made with chicken, and shrimp is a popular variation in Chinese restaurants worldwide.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →