Kung Pao Shrimp Balls is a classic Sichuan-style seafood dish. The shrimp are tender and bouncy, coated in a sweet and tangy Kung Pao sauce, paired with crispy peanuts and dried chilies. Every bite is savory and incredibly satisfying with steamed rice.
🌴 Ingredients:
· 300g large shrimp (peeled and deveined)
· A small handful of roasted peanuts (skinned)
🌴 Aromatics:
· 5-6 dried red chilies (cut into segments)
· A small pinch of Sichuan peppercorns
· 3-4 cloves minced garlic
· A small piece of minced ginger
· 1 stalk chopped scallion
· 1 tbsp cornstarch (for marinating)
🌴 Seasonings:
· 2 tbsp light soy sauce (about 20ml)
· 2 tbsp Chinkiang vinegar (about 20ml)
· 2 tbsp sugar (about 30g, the key to the “lychee flavor”)
· 1 tbsp oyster sauce (about 10ml)
· 1 tbsp cooking wine (about 10ml, for marinating)
· 1 tsp cornstarch (about 5g, mixed with water)
· 2 tbsp water
· A pinch of salt
· Cooking oil, as needed
🌴 Instructions:
- Marinate the Shrimp
Add the cooking wine, a pinch of salt, and cornstarch to the shrimp. Mix well and marinate for 15 minutes. ⚠️ Note: The cornstarch keeps the shrimp tender. I’ve tried it without, and the shrimp turned out a bit dry. - Make the Kung Pao Sauce
In a small bowl, mix the light soy sauce, vinegar, sugar, oyster sauce, cornstarch slurry, water, and a pinch of salt. ⚠️ Note: The ratio of vinegar to sugar is 1:1, which is the key to the classic “lychee flavor.” I’ve tried using less sugar, and it was too sour. - Stir-fry the Shrimp
Heat oil in a wok over medium heat. Add the marinated shrimp and stir-fry quickly over high heat until they change color. Remove immediately and set aside. ⚠️ Note: Don’t overcook the shrimp; remove them as soon as they change color. - Sauté the Aromatics
Add a little oil to the wok, add the dried chilies and Sichuan peppercorns, and stir-fry over low heat until fragrant. Add the minced garlic, ginger, and scallion, and stir-fry until fragrant. ⚠️ Note: Never use high heat, as the chilies and peppercorns burn easily and turn bitter. - Combine and Serve
Turn to high heat, add the cooked shrimp, and pour in the Kung Pao sauce. Stir-fry quickly to coat the shrimp evenly. Finally, add the roasted peanuts, stir a few times, and serve. ⚠️ Note: Add the peanuts at the very end to keep them crispy. I’ve tried adding them early, and they turned soft.
💡 More Sweet and Tangy Favorites:
If you enjoy these Kung Pao Shrimp Balls, you should also try my [Kung Pao Chicken] for another incredibly flavorful and crowd-pleasing dish.
Want to explore more? Check out my full [seafood] category!
💡 Tips:
The key to Kung Pao Shrimp Balls is “tender shrimp, sweet and tangy sauce, and crispy peanuts.” Marinate the shrimp with cornstarch for tenderness. The 1:1 ratio of vinegar to sugar creates the classic “lychee flavor.” Add the peanuts at the very end to keep them crispy.
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