Kung Pao Shrimps with Spaghetti

Kung Pao Shrimps with Spaghetti


300g medium shrimps (shelled and deveined with the tail intact)

1 tsp potato starch

¼ tsp salt

150g spaghetti

½ tsp Sichuan peppercorns

¼ cup dried chillies (cut into sections)

2 cloves garlic (peeled and chopped)

1 red onion (peeled and sliced)

1-inch young ginger (shredded)

1 stalk spring onion (cut into sections, place the white and green part separately)

2 tbsp cooking oil

Seasonings: (mixed well)

1 tbsp dark soy sauce

1 tbsp Chinese cooking wine

1 tbsp caster sugar

1 tsp black vinegar

1 tsp potato starch

1 tsp sesame oil

½ cup water

1 tsp concentrated chicken stock

Preparation Instructions:

  1. Rub the shrimps with potato starch and salt. Rinse with water, drained and set aside.
  2. Bring some water to a boil, add in the spaghetti and cook until al-dente. Remove, drained and set aside.
  3. Heat up a pan with 2 tbsp of cooking oil, fry Sichuan peppercorns over low heat until they turn dark brown. Discard the peppercorns.
  4. Put dried chillies into the pan and fry until fragrant.
  5. Add in white part of spring onion, shredded ginger, chopped garlic and sliced onion, saute until fragrant.
  6. Add in the seasonings and bring to a boil.
  7. Add in shrimps, stir to combine and cook until the shrimps turn pink.
  8. Add in spaghetti and green part of spring onion. Toss well.
  9. Dish out to a serving bowl and serve immediately.




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