[CH] Kung Pao Shrimp Pizza

Ken and Mary Ann Vaugnan (kvaughan@ptialaska.net)
Sun, 15 Feb 1998 11:31:37 -0900 

Here is a recipe by James McNair for a Kung Pao Pizza.

With just a little imagination, there are endless combinations of fish,
meat, etc that can be combined with different pepper flavors.

Calvin's Magic Powder in the Pizza dough would be a nice touch too.


*  Exported from  MasterCook  *

                       Kung Pao Shrimp Pizza McNair

Recipe By     : James McNair
Serving Size  : 1    Preparation Time :0:00
Categories    : Bread                            Bread Machine
                Bread Spread                     Pizza

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      recipe        Pizza dough
   2      pounds        shrimp medium -- shelled and deveined
   2      tablespoons   cornstarch
     1/2  cup           rice wine vinegar
     1/4  cup           soy sauce
     1/4  cup           granulated sugar
     1/4  cup           peanut oil
   1      large         green pepper seeded deveined -- small chunks
   2      medium        carrots -- quartered and sliced
     1/2  cup           minature corn on the cob -- thinly sliced
   6      each          green onion -- sliced
   3      tablespoons   fresh ginger -- chopped
   2      tablespoons   garlic -- minced
  10      each          red peppers -- chilis (see note)
     3/4  cup           peanuts -- roasted
     1/2  cup           asian style hot oil or chili garlic sauce -- (see
note)

McNair's Notes"  East turly meets west in this cheeseless pizza topped with
spicy stir fried shrimp.  You may, of course, add a layer of cheese if you
wish.  The amount of hot oil yolu brush on the crust probably seems like a
lot, but it takes that much to flavor the crust.

Prepare the dough and preheat the oven as directed in basic pizza recipe.

Peel, devein, rinse, and dry the shrimp.  Reserve.

In a small bowl, combine the cornstarch, vinegar, soy sauce, and sugar.
Reserve.

Heat two tablespoons of oil in a wok or deep skillet over high heat until
hot.  Add the shrimp and stir-fry untl they turn bright pink, about 2
minutes.  Remove shrimp to a bowl.  Heat the remaining 2 tablespoons of oil
in the wok.  Add the green pepper, carrots, corn, green onion, ginger,
garlic, chili peppers, and peanuts.  Stir-fry until the vegetables are
coated with oil about 1 minute.  Add the reserved cornstarch mixture and
bring to a boil. Add the reserved shrimp and stir until they are coated with
sauce.  Remove from heat and season iwth hot sesame oil or chili oil and
reserve.

Shape the pizza dough and brush all over with hot oil and prick all over
with a fork.  Transfer the pizza pie to a preheated baking surface and bake
for about 5 minutes.  Remove from the oven and top with the shrimp mixture
leaving a 1/2 inch border around the edges.  Return to the oven and bake
until crust is golden brown and puffy.   Remove from the oven and brush with
hot oil.  Garnish with minature corn and cilantro.  Slice and serve
immediatly.

Ken Vaughan's notes:  I cut the oil content by not using the 1/2 cup of hot
oil on the crust.  After initial baking, I brush the crust with chili garlic
sauce, or a korean chili sauce.  The original calls for dried chilis,
similar to what is served in resturants.  I like to use red jalapenos cut
into strips instead, or add the fresh chili of choice.  I like to eat the
chilis and the dry ones do not have the good flavor of a fresh one.    Note
this ppizza is made quickly with a purchased boboli crust, and pre-shelled
shrimp.



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