Kung Pao Shrimp

Method10 steps · about 45 min

1. 1

   Step 1: If using raw peanuts (1 cup), heat the separate 1 tsp roasting oil in a wok over medium heat. Add the 1 cup raw peanuts and stir constantly for 4–5 minutes, watching carefully so they roast without burning. If using ready roasted peanuts, skip this action and the next one.

   Roast the raw peanuts · 4 minUses 1 tsp neutral oil, only for roasting raw peanuts · 1 cup raw shelled peanuts, with or without the skins, or choose the ready roasted alternative

   
2. 2

   Step 2: For the raw-peanut route, turn off the heat and stir the peanuts for another 1 minute using the residual heat. Lift them into a bowl, leaving excess roasting oil behind, and let them cool completely until crunchy.

   Finish peanuts in residual heat · 1 minUses Roasting peanuts and their oil

3. 3

   Step 3: Butterfly each peeled, deveined shrimp with a small cut along its back without cutting through. Coat the shrimp with the separate 1 tsp marinade oil, Shaoxing wine (1 tsp), salt (¼ tsp) and white pepper. Cover and marinate in the refrigerator for 15 minutes. Prepare the sliced garlic, minced ginger, chopped chilies and scallion whites before heating the wok.

   Refrigerate the shrimp marinade · 15 minUses 1 lb raw peeled and deveined large shrimp · 1 tsp neutral oil for the shrimp marinade · 1 tsp Shaoxing wine · ¼ tsp salt · ⅛ tsp white pepper powder

   
4. 4

   Step 4: While the shrimp marinate, mix the 3 tbsp sauce water, rice wine vinegar (1 tbsp), light soy sauce (1 tbsp), sugar (1 tsp), separate 1 tsp sauce cornstarch, Sichuan peppercorn powder (½ tsp) and dark soy sauce (½ tsp). Set aside, ready to stir again before adding it to the wok.

   Uses 3 tbsp water for the sauce · 1 tbsp rice wine vinegar · 1 tbsp light soy sauce · 1 tsp sugar · 1 tsp cornstarch for the sauce · ½ tsp Sichuan peppercorn powder for the sauce · ½ tsp dark soy sauce

5. 5

   Step 5: After the shrimp have marinated and immediately before searing, stir their separate ½ tsp cornstarch into the shrimp and coating.

   Uses All butterflied marinated shrimp and their coating · ½ tsp cornstarch, added to the marinated shrimp immediately before searing

6. 6

   Step 6: Heat the wok over high heat until it just starts to smoke. Add the first 2 tbsp from the divided stir-frying oil, then the starch-coated shrimp. Quickly sear both sides until they turn light pink. Lift them into a clean bowl, retaining their juices and leaving the wok oil behind. Continue immediately through the following actions to finish cooking in the same session.

   Uses First 2 tbsp of the 3 tbsp stir-frying oil · All starch-coated marinated shrimp · Roasting oil remaining in the wok, only with the raw-peanut route

   
7. 7

   Step 7: Reduce the heat to low. Add the remaining 1 tbsp stir-frying oil to the oil left in the wok, followed by the garlic (3 cloves), ginger (1 tbsp), chilies and prepared scallion whites. Cook for 1–2 minutes until fragrant, watching closely to prevent burning.

   Fry the aromatics gently · 1 minUses Wok oil left after lifting the initially seared shrimp · Remaining 1 tbsp of the 3 tbsp stir-frying oil · 3 cloves garlic, smashed and sliced · 1 tbsp minced ginger · 2–4 dried red chilies, deseeded and chopped · White parts from 6 scallions, cut into ½-inch pieces

   
8. 8

   Step 8: Raise the heat to high and return the lifted shrimp and their bowl juices to the aromatics. Stir-fry for 30 seconds.

   Return and stir-fry the shrimp · 1 minUses Lifted initially seared shrimp and their bowl juices, separate from the wok oil · Fried aromatics and wok oil

9. 9

   Step 9: Stir the prepared sauce thoroughly to redisperse its settled starch. Add it to the wok and stir-fry for another 1 minute, until it thickens and coats the shrimp. Check that the shrimp are pearly and opaque throughout; continue cooking as needed before finishing.

   Thicken the sauce and finish the shrimp · 1 minUses All mixed sauce with its redispersed starch and Sichuan pepper · Returned shrimp, juices and fried aromatics

10. 10

    Step 10: Add either the cooled wok-roasted peanuts or the 1 cup ready roasted peanuts, then turn off the heat and mix well. Lift the coated shrimp, aromatics and peanuts into a serving dish, leaving excess oil behind. Serve immediately, with ready steamed rice if desired.

    Uses Fully cooked glazed shrimp and aromatics, separate from excess wok oil · Cooled wok-roasted peanuts, only with the raw-peanut route · 1 cup shelled, unsalted roasted peanuts, only instead of the raw peanuts · Ready steamed rice, to serve if desired