Kung Pao Shrimp
A classic Sichuan dish reinvented with succulent shrimp, crunchy peanuts, and a sweet-sour-spicy sauce that's irresistible.
Ingredients
17 items- Large shrimp 300 g
- Raw peanuts 50 g
- Dried red chilies 10
- Sichuan peppercorns 1 tsp
- Scallions 2
- Ginger 3 slices
- Garlic 3 cloves
- Light soy sauce 2 tbsp
- Black vinegar 1 tbsp
- Sugar 1 tbsp
- Cornstarch 2 tsp
- Shaoxing wine 1 tbsp
- Water 2 tbsp
- Sesame oil 1 tsp
- Salt a pinch
- White pepper a pinch
- Vegetable oil 3 tbsp
Nutrition
Steps （8 steps）
Rinse shrimp and pat dry. Marinate with a pinch of salt, 1 tbsp Shaoxing wine, white pepper, and 1 tsp cornstarch for 10 minutes.
In a small bowl, combine 2 tbsp soy sauce, 1 tbsp black vinegar, 1 tbsp sugar, 1 tsp cornstarch, 2 tbsp water, and 1 tsp sesame oil. Stir until sugar dissolves.
Heat 1 tbsp oil in a wok over low heat. Add peanuts and stir-fry until golden and crisp, about 3 minutes. Transfer to a plate.
Add 2 tbsp oil to the wok. Heat to medium. Add dried chilies and Sichuan peppercorns; stir-fry over low heat until fragrant, about 1 minute, without burning.
Turn heat to medium. Add ginger and garlic; stir-fry until fragrant, about 20 seconds.
Turn heat to high. Add shrimp and quickly stir-fry until they turn pink and curl, about 2 minutes.
Stir the sauce again, pour along the wok edge. Reduce to medium and stir rapidly until sauce thickens and coats shrimp, about 30 seconds.
Add peanuts and scallion sections. Toss quickly for 5 seconds, then immediately remove from heat and serve.
Tips
Marinating shrimp with cornstarch keeps them tender. Prepare the sauce in advance for a smooth cooking flow. Add peanuts at the very end to maintain crunchiness.
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