Kung Pao Shrimp

Instructions

1. 1

   Heat 1 tsp of oil in a wok over medium heat. Add the peanuts and stir constantly for 4-5 minutes to prevent burning. Turn off the heat and stir for another minute using residual heat. Set aside to cool until crunchy. Alternatively, use already roasted, shelled unsalted peanuts.

2. 2

   Butterfly each shrimp by making a small cut along its back without cutting all the way through. Add shrimp to a bowl with 1 tsp oil, Shaoxing wine, salt, and white pepper powder. Set aside for 15 minutes. Mix in 1/2 tsp cornstarch right before cooking.

3. 3

   In a medium bowl, combine the water, rice wine vinegar, light soy sauce, sugar, 1 tsp cornstarch, Sichuan peppercorn powder, and dark soy sauce to make the sauce.

4. 4

   Heat the wok over high heat until it just starts to smoke. Add 2 tbsp oil, then add the shrimp (stir the 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.

5. 5

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

6. 6

   Increase heat to high and add the shrimp back to the wok. Stir-fry for 30 seconds. Re-stir the prepared sauce and add it to the wok. Stir-fry for another minute until the sauce thickens quickly.

7. 7

   Add the peanuts and turn off the heat. Mix everything well and serve immediately.