• Rabab Awada

Kung Pao Shrimp Spaghetti

Updated: Jan 25




Ingredients:

  • 1 cup chicken stock

  • 2 tablespoons cornstarch

  • 1/2 cup soy sauce

  • 1/2 cup Apple cider vinegar

  • 3 tablespoons chili paste

  • 2 tablespoons chili garlic sauce

  • 1/2 cup sugar

  • 1/2 tsp white pepper

  • 1/2 tsp ginger

  • 3 tablespoons dark soy sauce

  • 2 tablespoons black vinegar you can substitute that with balsamic vinegar

  • 2 tablespoons sesame oil

  • 2 egg whites

  • 2 tablespoons cornstarch

  • 1/2 teaspoon salt

  • 1 lb spaghetti

  • 1/4 cup olive oil

  • 1 lb shrimps cleaned and tail removed

  • 10 -15 dried red Chinese chili peppers don’t eat these, they are for color and heat

  • 1 cup unsalted peanuts

  • 1/4 cup minced garlic

  • 3 cups coarsely-chopped scallions , greens and whites

Instructions:

TO MAKE THE KUNG PAO SAUCE:


  • In a saucepan, whisk together the chicken stock and 2 tablespoons cornstarch until the cornstarch is fully dissolved.

  • Stir in the soy sauce, apple cider vinegar, chili paste, chili garlic sauce, sugar, black vinegar, dark soy sauce, spices and sesame oil and bring to a boil.

  • Reduce the heat and simmer until the sauce is thick enough to coat the back of a spoon (about 20 minutes).

TO MAKE EGG WHITE-CORNSTARCH MIXTURE:


  • In a mixing bowl, use a whisk to stir together the 2 egg whites, 2 tablespoons cornstarch, and 1/2 teaspoon salt until blended but not frothy.

TO BRING THE DISH TOGETHER:


  • Bring a large pot of salted water to a rapid boil. Add the pasta and cook a minute shy of al dente.

  • In a large nonstick frying pan over medium-high heat, heat the 1/4 cup olive oil for about 1 minute.

  • Add the shrimps to the Egg White-Cornstarch Mixture and mix.

  • As carefully as you can, add the shrimps and egg white mixture to the pan in one large pancake shape.

  • Cook until the egg mixture sets.

  • Using a large spatula, carefully flip it over then with a wooden spoon, gently separate the pieces.

  • As soon as they darken in color (about 2 to 3 minutes) stir in the garlic and scallions.

  • Let the garlic and scallions cook for about 30 seconds (do not brown the garlic, it will get bitter) add the Kung Pao Sauce and toss and stir to coat the ingredients.

  • Add in the cooked and drained pasta and combine with the sauce.

  • If your pan isn’t big enough, combine them in a big bowl.

  • Add in the Chinese peppers and roasted peanuts into the bowl.

  • Top with extra chopped scallions.

  • Enjoy!