Kung Pao Shrimp

宫保虾球

Kung Pao Shrimp delivers springy shrimp, crunchy peanuts and a tingly Sichuan kick in a glossy sweet-sour sauce—weeknight-fast and better than takeout.

Ingredients

• large shrimp, peeled and deveined
• roasted unsalted peanuts
• dried red chilies
• Sichuan peppercorns
• light soy sauce
• Chinese black vinegar
• Shaoxing wine
• cornstarch

Instructions

1. Marinate shrimp: In a bowl, combine shrimp, 1 tsp light soy sauce (5 ml), 1 tsp Shaoxing wine (5 ml), and 1 tsp cornstarch (5 g). Mix gently and set aside 10 minutes.
2. Toast Sichuan peppercorns and dried chilies in a cold wok over medium-low heat until fragrant and lightly browned (about 2 minutes). Remove and crush coarsely with a mortar or knife.
3. Heat 15 ml (1 tbsp) neutral oil in wok over medium-high heat until shimmering. Add marinated shrimp in single layer; stir-fry 1 minute until pink and curled but still tender.
4. Push shrimp to side. Add 1 tsp minced ginger and 1 tsp minced garlic to center; stir 15 seconds until fragrant. Then add crushed chili-peppercorn mix and stir 20 seconds.
5. Return shrimp to center. Add remaining light soy sauce (10 ml), black vinegar (10 ml), Shaoxing wine (5 ml), and 1 tsp sugar (5 g). Toss 30 seconds. Fold in peanuts. Serve immediately.