The snap of the peanuts and the heat of the Sichuan peppercorns and dried red chilies bring out all the flavors in this Kung Pao Shrimp. It goes well with rice and was gone quickly after we cooked and took pictures of it, which is a sure sign of a good recipe.
Okay so kung pao shrimp is nowhere near “traditional” or the hot-button A-word (i. e. “authentic”), but it is plain old delicious. By definition, kung pao chicken (宫保鸡丁 – gōng bǎo jī dīng) is the original version of the dish, and in China, you can’t find it made with any other meat.
There is a traditional Kung Pao Chicken recipe in our new cookbook. We also talked about how everything these days seems to be getting “kung-pao’d.” That kind of food is often too saucy, too sweet, or very different from what kung pao chicken was meant to be.
But after Bill made his kung pao beef in the fall, we learned how different proteins can taste when they are cooked with chilies, Sichuan peppercorns, wok-roasted peanuts, scallions, and a little vinegar in a peanutty kung pao sauce.
Since I’ve already covered the traditional Kung Pao Chicken, I said, if Bill can do it—so can I!
The dish cooks in minutes, so it’s important to have all the components near you when cooking!
As I said in the video, I forgot to add the Sichuan peppercorns, so I put them in the sauce as a powder. There’s less chance of it being forgotten, and it’s actually more zingy and flavorful this way.
Kung Pao shrimp is a beloved Chinese stir-fry dish that has become popular around the world With its mix of flavors including savory, sweet, sour, and spicy, it’s easy to see why it has gained so much fans over the years. But one question many people have when trying Kung Pao shrimp for the first time is – just how spicy is it?
In this article, we’ll take a detailed look at Kung Pao shrimp to find out if it really lives up to its reputation for spice. We’ll explore the origins of the dish its key ingredients how it’s made, and regional variations that impact the level of spice. Read on to get the insider’s take on the tantalizing tingle of this iconic Chinese recipe!
A Spicy History
Kung Pao shrimp is considered a spin-off of the traditional Sichuan stir-fry Kung Pao chicken. Kung Pao chicken was created in the Sichuan province of China, which is renowned for its lip-numbing, tongue-tingling cuisine. Sichuan dishes are spicy thanks to the liberal use of dried chilies and Sichuan peppercorns, a signature spice of the region.
The name “Kung Pao” is believed to be named after a Sichuan official called Ding Baozhen during the Qing Dynasty. Ding had a high rank and the title of Gong Bao. The name Kung Pao chicken translates to roughly “Palace Guardian Kung’s chicken” – a nod to the originator of the dish.
Given this spicy pedigree, it’s no wonder Kung Pao shrimp has a reputation for bringing the heat. The original Kung Pao chicken would certainly have packed some punch thanks to those brick red Sichuan chilies. When the recipe migrated from chicken to shrimp, much of the spicy spirit remained intact.
Key Ingredients That Deliver Spice
So which ingredients provide the spicekick in Kung Pao shrimp?
Dried Red Chilies – These small, shriveled red chilies are a staple of Sichuan cuisine. They have a very hot, intense flavor that instantly turns up the heat. Even after rehydrating in water, they keep their searing spiciness. The more you add, the hotter the dish becomes.
Sichuan Peppercorns – Known as the “ma la” spice of Chinese cooking, Sichuan pepper delivers a numbing, tingling feeling on the tongue. It provides a unique, buzzy sensation rather than blazing heat. Toasted peppercorns or ground powder are commonly used.
Chili Oil/Chili Flakes – Some recipes use infused chili oil or dried chili flakes to add extra heat and red color to the sauce.
Hot Sauces – Hot sauces like sriracha aren’t traditional, but are sometimes added to bump up the spiciness for more fiery food lovers.
So in its classic form, Kung Pao shrimp derives its high-octane spice from the dynamic duo of Sichuan peppercorns and dried chilies. The quantities used determine the final spiciness, with more chili heat added by tweaking these core spices.
Taming the Spice
While Kung Pao shrimp has an association with spice, there are ways to tone down the heat if it’s too much. Here are some tips:
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Use less dried chili and Sichuan peppercorns than the recipe states, or omit them completely.
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De-seed the dried chilies before using to remove some heat.
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Add a pinch of sugar to balance out chili bitterness.
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Switch in a milder ground pepper like white pepper.
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Swap in chili paste instead of whole dried chilies. The paste allows better control over spiciness.
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Increase the sauce quantity to dilute the chili impact.
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Add more vegetables like sliced bell peppers to offset the spice.
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Use cold rice; the chill lowers the perception of heat. A chilled dish feels less fiery.
So while the signature Kung Pao zing comes from chili and Szechuan peppercorns, there are easy ways to tweak it for more sensitive palates. The beauty of this recipe is how customizable it is to suit individual preferences.
Regional Tastes
One factor that impacts the spiciness of Kung Pao shrimp is regional variations. As the dish migrated from China around the world, localized adaptations emerged. This means spiciness levels can fluctuate depending on where you sample it.
Sichuan-Style – Stays true to the original with intense chili heat and numbingly bold Sichuan peppercorn spice. Often uses a chililaden sauce along with dried chilies. This is the spiciest preparation.
American-Chinese – Tends to cater to a milder palate by using less chili and more ketchup or sugar in the sauce for balance. Chili oil may be added for color rather than heat.
Thai – With Thailand’s love of chili heat, expect a healthy dose of scorching spices like bird’s eye chilies in their Kung Pao versions. Also may use fish sauce.
Indian – Indian adaptations include familiar spices like garam masala, cumin, and fresh green chilies for a unique aromatic and moderately spicy twist.
Japanese – Japanese Kung Pao is milder and sweeter due to preferences for subtle flavors. Spice is downplayed in favor of sugar and vinegar notes.
So while Sichuan Kung Pao shrimp stays true to its fiery pedigree, globalized versions cater to local tastebuds. Where you try it impacts how much capsaicin kick gets delivered in each bite. Those venturing beyond China can expect some tamer options to emerge.
How It’s Made Matters
Preparation methods also influence the end spiciness of Kung Pao shrimp. Here are some key pointers:
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Cutting the chili – Leaving chilies whole keeps them spicier than slicing or mincing. Cut chilies will release more heat faster.
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Seeds removed? – Deseeding chilies reduces overall burn, while keeping the seeds amps it up. Seeds harbor most of the capsaicin.
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Frying time – Quick frying preserves chili spice, while prolonged cooking mellows it out.
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Oil temperature – Frying chilies in very hot oil helps retain maximum fire factor.
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Sauce reduction – Letting the Kung Pao sauce reduce for longer concentrates the chili flavor for added intensity.
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Cornstarch – Adding a cornstarch slurry at the end binds the sauce to the shrimp, locking in chili heat.
The way the ingredients come together in the wok impacts the end chili potency. Cooks can control spice levels through preparation choices.
So is Kung Pao shrimp spicy? The answer is a definitive yes – when prepared authentic Sichuan-style with explosive dried chilies and mouth-numbing Sichuan peppercorns, the tingle is the star player.
However, the versatility of the recipe also allows cooks to custom-craft the spice profile to suit their tastes. Global variations demonstrate both the dish’s adaptability and the differing tolerance levels around the world.
In many ways, the spice factor is subjective. Chili heat that singes one palate may barely warrant a tickle for another. By knowing the core spicy ingredients, how to balance them, and the preparation factors that intensify flavor, shrimp lovers can decide how much sizzle to add to their wok.
The beauty of Kung Pao shrimp lies in this customizability. Cooks can choose to keep it authentically scorching or temper it down as desired. The formula is flexible enough to satisfy all preferences across the spicy spectrum.
So don’t be intimidated by the reputation – give Kung Pao shrimp a whirl and add your preferred amount of fire and dazzle. Just be prepared to have plenty of rice or other dishes ready to cool your mouth afterward if you decide to opt for the aggressively authentic route!
Prepare the shrimp:
Butterfly each shrimp, making a small cut along its back without cutting it all the way through.
Add the shrimp to a bowl, along with the oil, Shaoxing wine, salt, and white pepper powder. Set aside for 15 minutes.
Mix in the cornstarch right before cooking.
Kung Pao Shrimp Recipe Instructions
Heat 1 teaspoon of oil in a wok over medium heat. Add the peanuts. Stir constantly (or they’ll burn) for 4-5 minutes. Turn off the heat, and stir for another minute using the residual heat of the wok. Set aside to cool.
They will turn crunchy once completely cooled. You can also skip this step and use already roasted, shelled unsalted peanuts.