Kung Pao chicken is found on menus in Chinese restaurants around the world. Here is a version to be replicated at home, easy and without unobtainable ingredients, by the chef of the Bon Wei restaurant in Milan
Whether you write it Gong Bao, Kun Pao, Kung Pao (depending on the transliteration from Chinese) we are always talking about the same recipe: a typical Sichuan dish made of chopped chicken sauteed with wok. Extremely popular in all Chinese restaurants in the West, it has taken on that typical flavor that combines spicy, sweet and sour; and it can also be prepared in other versions, such as this one with prawns.
Kung Pao Prawns are now a signature dish of Bon Wei restaurant, an outpost of Chinese regional haute cuisine in Milan, since 2010. Chef Zhang Guoqing has been preparing it for years, stripping it of false clichés and serving it with the right degree of spiciness. But at home you can moderate it as you prefer.
Chinese cuisine uses different sauces that can be bought ready in the specialized shops, but in the absence you can use ketchup and a pinch of chilli, instead of spicy sauce, and a splash of wine and a pinch of sugar instead of the sauce. seafood. And the recipe can obviously also be made with small pieces of chicken!
Ingredients for 2 people
500 g of peeled shrimp
1 diced courgette
1 pepper cut into cubes
1 white onion, diced
a handful of peanuts
a clove of garlic
peanut oil
tomato sauce and hot pepper
seafood sauce, soy and Chinese wine
Method
Sauté in a wok over high heat, with a spoonful of peanut oil, peanuts, vegetables and then prawns, until half cooked. It will take 5 minutes in all.
Finish cooking after adding the peeled and crushed garlic clove, the seafood sauce and the spicy sauce and a pinch of salt (or the alternatives recommended above). Serve immediately with white rice.
Photo by Matteo Barro
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