Kung Pao Shrimp (宫爆虾球)

Method6 steps · about 28 min

1. 1

   Step 1: Mix all the shrimp with the 1 tbsp marinade Shaoxing wine, ¼ tsp salt and ⅛ tsp white pepper. Add the 1 tbsp marinade cornstarch and stir to coat. Refrigerate 10 minutes while preparing the other ingredients. Separately mix the complete sauce: 2 tbsp water, 2 tbsp Chinkiang vinegar, the separate 1 tbsp sauce Shaoxing wine, 1 tbsp light soy sauce, optional 1 tsp dark soy sauce, 2 tbsp sugar and 1 tsp sauce cornstarch. Reserve the marinated shrimp and mixed sauce separately.

   Refrigerate shrimp marinade · 10 minUses 1 lb (about 450 g) shrimp, peeled and deveined · 1 tbsp Shaoxing wine for marinade · ¼ tsp salt for marinade · ⅛ tsp white pepper for marinade · 1 tbsp cornstarch for marinade · 2 tbsp water for sauce · 2 tbsp Chinkiang vinegar for sauce · 1 tbsp Shaoxing wine for sauce

2. 2

   Step 2: Heat 1 tbsp of the peanut oil in a large skillet or wok over medium-high heat until hot. Spread all the marinated shrimp from step 1 in one layer. Sear without moving for about 30 seconds, then stir and cook until curled and pearly opaque throughout. Transfer all the shrimp to a plate and keep the residual oil in the pan.

   Initial undisturbed shrimp sear · 1 minUses 1 tbsp peanut oil for shrimp · All the shrimp and marinade from step 1; the mixed sauce stays separate

3. 3

   Step 3: Add the remaining 1 tbsp peanut oil to the residual oil from step 2. Add all 8 dried whole chilies, the 3 sliced garlic cloves and 1 tbsp minced ginger. Stir briefly until fragrant. Add the optional ¼ tsp ground Sichuan peppercorns and stir quickly to bloom them without burning.

   Uses Residual pan oil after the shrimp is removed · Remaining 1 tbsp peanut oil for aromatics · 8 dried Chinese chili peppers, left whole for milder heat · 3 garlic cloves, sliced · 1 tbsp minced ginger · ¼ tsp ground Sichuan peppercorns, optional

4. 4

   Step 4: Add all the green onion (4) pieces and diced red bell pepper (1) to all the aromatics and pan contents from step 3. Cook and stir about 1 minute.

   Stir-fry onion and bell pepper · 1 minUses All the aromatics, chilies and oil from step 3 · 4 green onions, cut into 2-inch (5 cm) pieces · 1 red bell pepper, diced

5. 5

   Step 5: Return all the cooked shrimp from step 2 to all the vegetables and aromatics from step 4. Stir the whole mixed sauce from step 1 again to suspend its cornstarch and pour it into the pan. Cook and stir until the sauce thickens and coats everything; the shrimp must be pearly opaque throughout before serving.

   Uses All the cooked shrimp reserved from step 2 · All the vegetables, aromatics and pan contents from step 4 · All the separately mixed sauce from step 1, including its own Shaoxing wine and starch

6. 6

   Step 6: Toss the ⅓ cup ready roasted peanuts and optional 2 tsp chili oil into all the shrimp, vegetables and thickened sauce from step 5. Transfer the whole dish to a serving plate and serve promptly as 4 servings, with optional ready steamed rice. Refrigerate leftovers within 2 hours and use within 3–4 days; reheat to 74°C (165°F).

   Uses All the cooked shrimp, vegetables and sauce from step 5 · ⅓ cup ready roasted peanuts · 2 tsp ready chili oil for finishing, optional · Plain ready steamed rice for serving, optional