Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 tablespoon (15ml) soy sauce
  • 1 tablespoon (15ml) cornstarch
  • 1 teaspoon (5ml) Shaoxing wine (or dry sherry)
  • 1/2 teaspoon (2.5ml) sesame oil
  • 2 tablespoons (30ml) soy sauce
  • 2 tablespoons (30ml) Chinese black vinegar (or balsamic vinegar)
  • 1 tablespoon (15ml) sugar
  • 1 tablespoon (15ml) Shaoxing wine (or dry sherry)
  • 1 tablespoon (15ml) cornstarch
  • 1 teaspoon (5ml) sesame oil
  • 1/2 teaspoon (2.5ml) ground white pepper
  • 1/4 teaspoon (1.25ml) red pepper flakes
  • 2 tablespoons (30ml) vegetable oil
  • 1/2 cup (50g) dried red chilies, cut into 1-inch (2.5cm) pieces
  • 1 teaspoon (5g) Sichuan peppercorns (optional)
  • 4 cloves garlic, minced
  • 1 inch (2.5cm) ginger, minced
  • 1 cup (100g) roasted peanuts
  • 2 green onions (scallions), chopped

Instructions:

  1. Combine shrimp with marinade ingredients in a bowl. Toss to coat. Let it rest in the fridge for at least 20 minutes.
  2. Whisk together all sauce ingredients in a small bowl. Set aside.
  3. Chop the garlic, ginger, and green onions. Cut the dried chilies (remove seeds for less heat!).
  4. Heat vegetable oil in a wok or large skillet over high heat. Add dried chilies and Sichuan peppercorns (if using). Cook until fragrant and the chilies turn a deep red.
  5. Add minced garlic and ginger. Stir-fry for about 30 seconds until fragrant.
  6. Add marinated shrimp to the wok. Stir-fry until pink and cooked through (about 2-3 minutes).
  7. Pour the Kung Pao sauce into the wok. Stir constantly until the sauce thickens and coats the shrimp (about 1 minute).
  8. Remove from heat. Stir in the roasted peanuts and chopped green onions. Serve immediately over rice for the best kung pao shrimp experience.