Kung Pao Shrimp
This Kung Pao Shrimp recipe is a delightful fusion of heat, crunch, and umami flavors. With succulent shrimp, crisp peanuts, and a fiery kick from dried chilies, this dish offers an authentic restaurant-quality experience right at home.
Ingredients
- For the Shrimp
- 1 pound large shrimp peeled and deveined
- 1 teaspoon neutral oil
- 1 teaspoon Shaoxing wine
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper powder
- 1/2 teaspoon cornstarch
- For the Sauce
- 3 tablespoons water
- 1 tablespoon rice wine vinegar
- 1 tablespoon light soy sauce
- 1/2 teaspoon dark soy sauce
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 1/2 teaspoon Sichuan peppercorn powder
- For Roasting the Peanuts
- 1 cup raw peanuts shelled, with or without skin
- 1 teaspoon neutral oil
- For Stir-Frying
- 3 tablespoons neutral oil
- 3 cloves garlic smashed and sliced
- 1 tablespoon ginger minced
- 2-4 dried red chilies deseeded and chopped (adjust spice level as preferred)
- 6 scallions white parts only, cut into 1/2-inch pieces
Instructions
- Roasting the Peanuts
- Heat a wok over medium heat and add the oil. Introduce the peanuts and stir continuously to ensure even roasting, cooking for about 4-5 minutes.
- Remove from heat and continue stirring for an additional minute with residual heat. Allow them to cool completely to achieve a crunchy texture. Alternatively, pre-roasted, unsalted peanuts may be used.
- Preparing the Shrimp
- Butterfly each shrimp by making a shallow incision along the back, ensuring not to cut through entirely. Transfer to a bowl and mix with oil, Shaoxing wine, salt, and white pepper powder. Let marinate for 15 minutes.
- Just before cooking, coat the shrimp evenly with cornstarch.
- Making the Sauce
- In a small bowl, combine water, rice wine vinegar, both soy sauces, sugar, cornstarch, and Sichuan peppercorn powder. Stir thoroughly to ensure an even mixture.
- Cooking the Dish
- Heat a wok over high heat until it begins to smoke lightly. Add 2 tablespoons of oil, followed by the shrimp. Stir-fry quickly on both sides until they turn light pink, then transfer to a separate bowl.
- Reduce heat to low and add the remaining tablespoon of oil. Stir in the garlic, ginger, dried chilies, and scallions, sautéing for 1-2 minutes until fragrant.
- Increase heat and return the shrimp to the wok. Stir-fry for 30 seconds, then re-stir the sauce to prevent cornstarch from settling. Pour the sauce into the wok, stirring continuously for another minute until it thickens.
- Incorporate the roasted peanuts, mix thoroughly, and remove from heat. Serve immediately.