American-ChineseFish & SeafoodDairy-Free

Kung Pao Shrimp

Name: Kung Pao Shrimp
Prep time: 35 minutes
Cook time: 10 minutes
Total time: 45 minutes
Yield: 4
Cuisine: American-Chinese
Ingredients: 1 tsp neutral oil (for roasting peanuts); 1 cup raw peanuts, shelled; 1 lb peeled and deveined large shrimp; 1 tsp neutral oil (for shrimp); 1 tsp Shaoxing wine; 1/4 tsp salt; 1/8 tsp white pepper powder; 1/2 tsp cornstarch (for shrimp); 3 tbsp water; 1 tbsp rice wine vinegar; 1 tbsp light soy sauce; 1 tsp sugar; 1 tsp cornstarch (for sauce); 1/2 tsp Sichuan peppercorn powder; 1/2 tsp dark soy sauce; 3 tbsp neutral oil; 3 cloves garlic, smashed and sliced; 1 tbsp ginger, minced; 2-4 dried red chilies, de-seeded and chopped; 6 scallions, white parts only, cut into 1/2-inch pieces

Prep

35 minutes

Cook

10 minutes

Total

45 minutes

Serves

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Ingredients

Units

1 tsp neutral oil (for roasting peanuts)
1 cup raw peanuts, shelled
1 lb peeled and deveined large shrimp
1 tsp neutral oil (for shrimp)
1 tsp Shaoxing wine
1/4 tsp salt
1/8 tsp white pepper powder
1/2 tsp cornstarch (for shrimp)
3 tbsp water
1 tbsp rice wine vinegar
1 tbsp light soy sauce
1 tsp sugar
1 tsp cornstarch (for sauce)
1/2 tsp Sichuan peppercorn powder
1/2 tsp dark soy sauce
3 tbsp neutral oil
3 cloves garlic, smashed and sliced
1 tbsp ginger, minced
2-4 dried red chilies, de-seeded and chopped
6 scallions, white parts only, cut into 1/2-inch pieces

Instructions

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