Kung Pao Shrimp

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, deseeded 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.