Kung Pao Shrimp

Ingredients and Weight:

• 1 pound (454g) large shrimp, peeled and deveined
• 1/2 cup (80g) dried red chili peppers, or to taste
• 3 tablespoons (45ml) cooking oil
• 2 tablespoons (30g) garlic, minced
• 2 tablespoons (30g) ginger, minced
• 1/4 cup (60ml) chicken broth
• 2 tablespoons (30ml) soy sauce
• 1 tablespoon (15g) sugar
• 1 teaspoon (5g) salt
• 1/4 cup (20g) green onions, chopped for garnish

Preparation Time: 30 minutes

Cooking Time: 20 minutes

Difficulty Level: Level 3 (Moderate)

Preparation Method Steps:

1. Heat the oil in a wok or large frying pan over high heat.
2. Add the chili peppers and cook for a few seconds until they start to release their aroma.
3. Add the garlic and ginger and stir-fry for another minute.
4. Add the shrimp and cook until they turn pink.
5. Pour in the chicken broth, soy sauce, sugar, and salt. Reduce heat to medium and let the shrimp cook through.
6. Garnish with chopped green onions and serve hot.

Nutritional Information:

• Calories: 300 kcal (approx.)
• Fat: 15g
• Carbohydrates: 10g
• Protein: 30g

Dish Characteristics:

• This is a typical Chinese-American fusion dish that combines the flavors of Kung Pao Chicken with shrimp.
• The dish has a spicy and sweet balance that Americans often enjoy.
• The dish has a rich, savory flavor with a hint of heat from the chili peppers.

User Comments:

• "This dish was so flavorful! The combination of sweet and spicy was perfect."
• "I love the aroma of the chili peppers. The dish was quite spicy but very enjoyable."
• "The shrimp were cooked to perfection, tender and juicy."

Special Precautions and Tips:

• Use fresh shrimp that are peeled and deveined for best results.
• Adjust the amount of chili peppers according to your desired level of heat.
• Be careful not to overcook the shrimp, as they can become tough.
• This dish pairs well with rice or noodles.