Kung Pao Shrimp
Servings:
2
Prep Time:
15 minutes
Cook Time:
12 minutes
Difficulty:
Medium
Ingredients
- Shrimp, peeled: 300g
- Light soy sauce (for marinade): 1 tbsp
- Cornstarch (for marinade): 1 tbsp
- Salt (for marinade): pinch
- Oil (for marinade): 1 tsp
- Dried red chilies: 6-8
- Sichuan peppercorns: 1 tsp
- Garlic, chopped: 2-3 cloves
- Ginger, chopped: 1 tsp
- Scallion, sliced: 2
- Roasted peanuts: ¼ cup
- Light soy sauce (for sauce): 1.5 tbsp
- Chinkiang vinegar: 1 tbsp
- Sugar: 1.5-2 tbsp
- Shaoxing wine: 1 tbsp
- Water: 2-3 tbsp
- Cornstarch (for sauce): 1 tsp
- Oil for cooking: 3-4 tbsp
Instructions
- Marinate shrimp with soy, cornstarch, salt, oil for 10 minutes
- Mix sauce ingredients in small bowl
- Heat wok with oil, stir-fry shrimp until just cooked, remove
- Add more oil if needed, fry Sichuan peppercorns until fragrant
- Add dried chilies, stir until they darken slightly
- Add ginger, garlic, scallion, stir-fry briefly
- Return shrimp, toss to coat in aromatics
- Pour in sauce, toss until thick and glossy
- Add peanuts at the end, quick toss
- Serve immediately