Kung Pao Shrimp

Step 1

Heat 1 teaspoon of oil in a wok over medium heat. Add the peanuts. Stir constantly (or they’ll burn) for 4-5 minutes. Turn off the heat, and stir for another minute using the residual heat of the wok. Set aside to cool.

Step 2

They will turn crunchy once completely cooled. You can also skip this step and use already roasted, shelled unsalted peanuts.

Step 3

Butterfly each shrimp, making a small cut along its back without cutting it all the way through. Add the shrimp to a bowl, along with the oil, Shaoxing wine, salt, and white pepper powder. Set aside for 15 minutes.

Step 4

Mix in the cornstarch right before cooking.

Step 5

In a medium bowl, make the sauce by combining the water, rice wine vinegar, light soy sauce, sugar, cornstarch, Sichuan peppercorn powder, and dark soy sauce.

Step 6

Heat the wok over high heat, until it just starts to smoke. Add 2 tablespoons of oil, followed by the shrimp (be sure to stir the ½ teaspoon cornstarch into the shrimp before searing). Quickly sear the shrimp on both sides, and transfer to a bowl once they turn light pink. Set aside.

Step 7

Reduce the heat to low. Add the remaining tablespoon of oil, garlic, ginger, chilies, and scallions. Cook for 1-2 minutes, until fragrant, maintaining low heat.

Step 8

Increase the heat to high, and add the shrimp back to the wok. Stir-fry for 30 seconds. Stir up your prepared sauce (the cornstarch settles to the bottom and should be re-stirred). Add the sauce to the wok, and stir-fry for another minute. The sauce should thicken very quickly. Add the peanuts, and turn off the heat. Mix everything well, and serve!