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Kung Pao Shrimp

This dish is from an episode of "Ready Jet Cook" with Chef Jet Tila. He and his wife, Ali, have fun cooking this recipe. Believe me, this is delicious. You'll need to adjust the heat level to suit your taste.


-1 Pkg large Shrimp (remove head, shell and tail)
-1 - 4 Thai Chilies (Chili de Arbol) to taste
-1 White Onion
- 2 Scallions
-1 Red Bell Pepper

- 2 Baby Bella Mushrooms

- Enoki Mushrooms (to taste)
- 3 cloves Garlic
-1/4 cup Oyster Sauce
-1/2 cup chicken Stock

- 1 Tbs Sambal
- 2 Tbs slurry

- Toast Thai Chilis until dark brown and fragrant
- Rough Chop Garlic
- Chop White onion (1" chop)
- Remove seeds and ribs from bell pepper and cut into bayonet cut
- Cut Scallions into 1"-11/2" bias chop
- Prepare 1/4 cup slurry (1/4 cup chicken stock and 1 Tbs cornstarch mix)

- Lightly oil shrimp so they won't stick

- Oil a wok or large size pan. Heat oil until it shimmers.
- Don't let ingredients burn - keep things moving
- Add Garlic and stir

- Add the rest in the following order
- Chilis
- Shrimp 
- Red Bell Pepper
- Chopped Onions

- Baby Bella Mushrooms
- Oyster Sauce (stir until all is coated)
- Sambal
- Slurry
- Lower heat (allow to thicken)
- Remove from heat

-- Add scallions, white pepper and top with Enoki Mushrooms

-Serve with rice and other sides

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