Kung Pao Shrimp (宫爆虾球)

Nguyên liệu

• 1 lb (450 g) shrimp (, peeled and deveined)
• 1 tablespoon Shaoxing wine
• 1/4 teaspoon salt
• 1/8 teaspoon white pepper
• 1 tablespoon cornstarch
• 2 tablespoons water
• 2 tablespoons Chinkiang vinegar ((or rice vinegar))
• 1 tablespoon Shaoxing wine
• 1 tablespoon light soy sauce ((or soy sauce))
• 1 teaspoon dark soy sauce ((Optional) (*Footnote 1))
• 2 tablespoons sugar
• 1 teaspoon cornstarch
• 2 tablespoons peanut oil ((or vegetable oil))
• 8 dried Chinese chili peppers
• 3 cloves garlic (, sliced)
• 1 tablespoon minced ginger
• 1/4 teaspoon ground Sichuan peppercorns ((Optional))
• 4 green onion (, cut to 2” (5 cm) pieces)
• 1 red pepper (, diced)
• 1/3 cup roasted peanuts
• 2 teaspoons chili oil ((Optional, to add color))

Cách làm

1. 1

   Combine shrimp, Shaoxing wine, salt, white pepper and cornstarch in a medium-sized bowl. Mix well and marinate for 10 minutes while preparing other ingredients.

2. 2

   Heat 1 tablespoon of the oil in a large skillet over medium-high heat until hot. Add marinated shrimp and spread them into a single layer. Cook for 30 seconds without touching. Then stir and cook until the surface turns opaque and shrimp have curled up. Transfer to a plate and set aside.

3. 3

   Turn to medium-low heat. Add the remaining 1 tablespoon oil, chili pepper, garlic and ginger. Stir fry a few times to release fragrance. Add the ground Sichuan peppercorn and give it a quick stir.

4. 4

   Add the green onion and bell pepper. Cook and stir for 1 minute.

5. 5

   Add the shrimp back. Stir the sauce again to completely dissolve the cornstarch. Pour it into the skillet. Cook and stir until the sauce has thickened.

6. 6

   Add the roasted peanuts and chili oil (if using). Give it a final stir and transfer everything to a serving plate. Serve hot as a main dish.