How to Make Kung Pao Shrimp with Jet Tila | Ready, J...Food Network
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Kung Pao Shrimp
RECIPE COURTESY OF JET TILA
Total: 20 min
Active: 20 min
Yield: 4 to 6 servings
4 to 6 dried chili de arbol (or similar)
3 tablespoons (45 ml) vegetable or canola oil
2/3 cup (150 g) whole roasted cashew nuts
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 chile sauce, or more to taste
1 teaspoon cornstarch
1/4 cup (60 ml) chicken stock or water
3 green onions, sliced
1/2 teaspoon sesame oil
Pinch white pepper
In a dry pan, toast the dry chiles until they have deepened in color and have begun to release a toasty aroma. Remove from the pan and hold.
Heat a large saute pan over high heat for about 1 minute. When you see the first wisps of white smoke, swirl in the 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. Stir in the bell pepper and onions, and cook until the onion starts to turn translucent, about 1 minute.
Add the oyster sauce and sambal chile garlic sauce. Stir the cornstarch into the chicken stock to make a slurry, then add it to the pan. Stir well, scraping the brown bits on 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 green onion, add the sesame oil and a pinch of pepper. Stir everything in the pan to coat all the ingredients.
Serve immediately with steamed rice.
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