Kung Pao shrimp (宫保虾仁)

Step 1

Put shrimp, Shaoxing rice wine, cornstarch, white pepper, and salt in a bowl. Mix well then leave to marinate for 5 minutes.

Step 2

In a small bowl, mix light soy sauce, dark soy sauce, black rice vinegar, Shaoxing rice wine, sugar, cornstarch, and water. Set aside.

Step 3

Put raw peanuts (or cashew nuts) in a cold wok/skillet. Turn on the heat and toast the nuts over medium-low heat. Once they brown slightly, transfer them out and set them aside.

Step 4

Add 1 tablespoon of oil to a hot wok/skillet over medium-high heat. Stir in the marinated shrimp. As soon as it curls up and turns pink, dish it out (do not overcook).

Step 5

Wipe clean the wok/skillet with kitchen paper. Pour the remaining 1 tablespoon of oil. Add dried chili, Sichuan pepper, garlic, and ginger. Fry until fragrant (be careful not to burn the chilies).

Step 6

Stir in scallions. Fry for about 30 seconds. Then add the shrimp, toasted nuts, and the sauce mixture (stir well beforehand in case any starch has sunk to the bottom). Give everything a quick stir. Dish out when the sauce thickens to your desired consistency. Serve warm with steamed rice.