Kung Pao Shrimp (宫爆虾球)

4 standard portions

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Ingredients

• 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))

Method

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