Shrimp Kung Ming Recipes

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KUNG PAO SHRIMP



Kung Pao Shrimp image

Kung Pao originated from southwest China and is pretty popular in the states. The classic version has peanuts, but I like substituting cashews for their crunch and flavor. A pinch of ground Szechuan peppercorn powder is traditional. Add it if you have it, but you'll be fine without it! Also you can substitute any meat, seafood, or tofu for the shrimp.

Provided by Jet Tila

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 15

4 to 6 chiles de arbol or other dried chiles
3 tablespoons (45 ml) vegetable or canola oil
2/3 cup (150 g) whole roasted cashews
3 cloves garlic, chopped
3 pounds (600 g) large shrimp, about 21 to 25, peeled and deveined
1 red bell pepper, cut like French fries
1 medium onion, cut into large dice
1/3 cup (90 ml) oyster sauce
2 tablespoons (30 ml) sambal oelek (an Asian chile paste), or more to taste
1 teaspoon cornstarch
1/4 cup (60 ml) chicken stock or water
3 scallions, sliced
1/2 teaspoon sesame oil
Ground white pepper
Steamed rice, for serving

Steps:

  • In a small dry skillet, toast the dry chiles until they have deepened in color and have begun to release a toasty aroma, 30 seconds to 1 minute. Remove from the skillet and set aside.
  • Heat a large saute pan over high heat for about 1 minute. When you see the first wisps of white smoke, swirl in the vegetable oil, cashews, garlic, and toasted chiles. Stir and scrape the pan until the garlic is light brown, about 30 seconds.
  • Toss the shrimp into the pan, stirring constantly, until the shrimp just starts to turn pink and everything starts to smell amazing, about 1 more minute. Add the bell pepper and onions, and cook, stirring, until the onion starts to turn translucent, about 1 minute.
  • Add the oyster sauce and sambal. Stir the cornstarch into the chicken stock to make a slurry, then add it to the pan. Stir well, scraping the brown bits from the bottom of the pan to deglaze and incorporate them into the sauce. Taste and adjust the seasoning if necessary. When the shrimp have just turned pink and opaque, meaning the shrimp are cooked through, turn off the heat. Sprinkle in the scallions, add the sesame oil and a pinch of white pepper. Stir everything in the pan to coat all the ingredients.
  • Serve immediately with steamed rice.

KUNG PAO SHRIMP



Kung Pao Shrimp image

Kung pao shrimp is a fantastic dish that always goes down well! Serve with rice.

Provided by Lisa Somerset

Categories     World Cuisine Recipes     Asian

Time 1h55m

Yield 2

Number Of Ingredients 18

2 tablespoons soy sauce
2 tablespoons chicken broth
2 teaspoons sesame oil
1 teaspoon cornstarch
2 teaspoons water
½ pound medium shrimp, peeled and deveined
⅓ cup chicken broth
2 tablespoons white sugar
2 tablespoons vinegar
1 ½ tablespoons soy sauce
1 ½ teaspoons sesame oil
1 teaspoon cornstarch
2 tablespoons vegetable oil
1 small onion, thinly sliced
1 (8 ounce) can sliced bamboo shoots, drained
1 green bell pepper, seeded and cut into 1-inch slices
1 dried red chile pepper
2 tablespoons salted peanuts, or to taste

Steps:

  • Combine soy sauce, chicken broth, and sesame oil in a bowl. Dissolve cornstarch in water and mix into the bowl. Add shrimp and stir to coat. Cover and refrigerate for 1 1/2 hours; stir occasionally.
  • Mix chicken broth, sugar, vinegar, soy sauce, sesame oil, and cornstarch together to make the sauce. Set aside.
  • Heat oil in a large frying pan. Add onion and cook, stirring occasionally, until limp and translucent, about 5 minutes. Add shrimp and stir until pink, about 1 minute. Stir in bamboo shoots, bell peppers, and dried chile; cook for 1 minute. Pour in sauce and peanuts. Cook until sauce boils and thickens slightly, about 5 minutes.

Nutrition Facts : Calories 496.2 calories, Carbohydrate 36.2 g, Cholesterol 173.9 mg, Fat 29 g, Fiber 4.1 g, Protein 27 g, SaturatedFat 4.3 g, Sodium 2156.4 mg, Sugar 18.6 g

SHRIMP KUNG MING



Shrimp Kung Ming image

Make and share this Shrimp Kung Ming recipe from Food.com.

Provided by Sackville

Categories     Healthy

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

1 1/2 lbs shrimp, peeled and deveined
1 tablespoon sesame oil, plus extra for frying
2 egg whites
1/4 cup cornstarch
2 ounces mushrooms
salt
white pepper
1/4 cup onion, green and minced
1 teaspoon garlic, minced
1 teaspoon ginger, minced
3 tablespoons dry sherry
1/4 cup chicken stock
1 teaspoon sugar

Steps:

  • Marinate the Shrimp with sesame oil, unbeaten egg white, and half of the cornstarch.
  • Let stand for 30 minutes or longer.
  • Heat sesame oil in a wok and stir fry the Shrimp briefly.
  • Add mushrooms.
  • Cook and toss, then season to taste with salt and white pepper.
  • Add beaten egg white, toss and remove shrimp and mushrooms.
  • Add green onions, ginger, garlic, wine, stock, sugar and remaining cornstarch.
  • Toss and cook for 30 seconds.
  • Add the Shrimp and mushrooms and heat through.
  • Serve on noodles.

SALT AND PEPPER SHRIMP (MOM)



Salt and Pepper Shrimp (Mom) image

Provided by Ming Tsai

Categories     main-dish

Time 35m

Number Of Ingredients 7

Canola oil to cook and deep fry
1 1/2 pounds large U-15 shrimps (15 per pound), deveined, shell on!
1 cup scallions cut into 1-inch pieces
1/4 cup sliced garlic
1/4 cup ginger, julienne
1/2 tablespoon kosher salt or sea salt
1/2 tablespoon ground pepper mix (black, green, red and Szechwan)

Steps:

  • Soak shrimp in salty cold water for 20 minutes and rinse thoroughly. Pat the shrimp dry with paper towels. Deep-fry the shrimp at 375 degrees for only 20 seconds, then drain. While the shrimp are deep-frying, coat the wok with oil and saute the scallions, garlic and ginger. Add the fried shrimp then season with salt and pepper. Stir-fry for 20 seconds and serve immediately.

KAI SI MING



Kai Si Ming image

A recipe my mother and grandmother used to make when I was younger. Evertime I went to a party or a dinner when I was younger this seemed to be on the table. It seemed to be something everyone made years ago. Mind you I never quite liked it, but years later when my kids went to their grandmothers MIL, she made it for them, and from then on they would always ask her to make this for them when the went. They loved it and still do! My MIL always added corn and carrots or whatever vegetables she had on hand when she made it

Provided by Tisme

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

1 onion, finely chopped
450 g mincemeat
1 tablespoon oil
45 g chicken noodle soup mix
1 teaspoon curry powder
1/2 cup raw rice
3 cups boiling water
1 cup frozen peas
1 cup broccoli, pieces
2 stalks chopped celery
2 cups shredded cabbage

Steps:

  • Fry onion in large saucepan in oil until golden.
  • Brown mince in oil. (I usually drain the escess fat off).
  • Add soup mix, curry powder, rice and boiling water.
  • Simmer for 30 minutes.
  • Add frozen peas and broccoli, celery and simmer a further 10 minutes.
  • Add shredded cabbage and turn off heat. Leave to stand 5 minutes and serve.

Nutrition Facts : Calories 769.2, Fat 8.9, SaturatedFat 2, Cholesterol 55.5, Sodium 2842.6, Carbohydrate 154.7, Fiber 8.2, Sugar 60.7, Protein 16.9

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Top Asked Questions

What is the best way to cook shrimp in a pan?
In a saucepan coated lightly with oil on high heat, sauté the garlic and ginger until soft, about 1 minute. Add the shrimp, sauté and season with kosher salt and freshly ground black pepper. Sear for 2-3 minutes until shrimp is pink. Add tomatoes and edamame, and season with kosher salt and freshly ground black pepper.
How did Ming Ming learn to cook?
One of the first dishes Ming learned to cook was his mother’s ultra-simple but spectacular 3-2-1 Shrimp, a dish that comes together quickly after some chopping and prepping. You’ll want to do all that prep work ahead of time because after your pan’s heated up, this gorgeous dish comes together very quickly.
How do you add peanuts to a shrimp boil?
If using cooked baby shrimp: Lightly chop them into small pieces (in halves or thirds) and add them to the mixing bowl together with the toasted coconut. Grind up the peanuts, reducing them to very small pieces (you can also chop/crush them with a knife), and add them to the bowl.
How do you serve miang kum?
Serving Miang Kum - a bite-size explosion of Thai flavors!. Copyright Darlene A. Schmidt Step 4: To plate appetizer, arrange 4 or more leaves (spinach, lettuce, banana leaf segments - diamond shape look nice) on a platter. Spoon some of the filling onto each leaf. Top with more toasted coconut and serve with wedges of lime.

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