This Kung Pao Shrimp is a perfect balance of bold flavors, featuring the crunch of peanuts, the tingle of Sichuan peppercorns, and the heat of dried red chilies. Served with rice, it was so irresistible that it vanished in no time while we cooked and photographed it—a clear sign of a winning dish!
INGREDIENTS
For Roasting the Peanuts:
- 1 teaspoon neutral oil
- 1 cup raw peanuts (shelled, with or without skin)
For the Shrimp:
- 1 pound large shrimp, peeled and deveined
- 1 teaspoon neutral oil
- 1 teaspoon Shaoxing wine
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper powder
- 1/2 teaspoon cornstarch
For the Sauce:
- 3 tablespoons water
- 1 tablespoon rice wine vinegar
- 1 tablespoon light soy sauce
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 1/2 teaspoon Sichuan peppercorn powder
- 1/2 teaspoon dark soy sauce
For the Rest of the Dish:
- 3 tablespoons neutral oil
- 3 cloves garlic, smashed and sliced
- 1 tablespoon ginger, minced
- 2-4 dried red chilies, de-seeded and chopped (adjust based on spice preference)
- 6 scallions (white parts only), cut into 1/2-inch (1cm) pieces
INSTRUCTIONS
Roast the Peanuts:
- Heat 1 teaspoon 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 continue stirring for another minute using the residual heat of the wok. Let them cool completely—they will become crunchy once cooled.
- Alternatively, you can use pre-roasted, shelled, and unsalted peanuts to skip this step.
Prepare the Shrimp:
- Butterfly the shrimp by making a small cut along the back without slicing all the way through.
- In a bowl, combine the shrimp with oil, Shaoxing wine, salt, and white pepper powder. Let marinate for 15 minutes.
- Just before cooking, mix in the cornstarch.
Make the Sauce:
- In a medium bowl, whisk together water, rice wine vinegar, light soy sauce, sugar, cornstarch, Sichuan peppercorn powder, and dark soy sauce until well combined.
Assemble the Dish:
- Heat the wok over high heat until it starts to smoke. Add 2 tablespoons of oil, followed by the shrimp (make sure to stir in the ½ teaspoon cornstarch just before cooking).
- Quickly sear the shrimp on both sides until they turn light pink, then transfer them to a bowl and set aside.
- Reduce the heat to low and add the remaining tablespoon of oil, garlic, ginger, chilies, and scallions. Sauté for 1-2 minutes until fragrant.
- Turn the heat back to high and return the shrimp to the wok. Stir-fry for 30 seconds.
- Give the sauce a quick stir to ensure the cornstarch is well mixed, then pour it into the wok. Stir-fry for another minute until the sauce thickens.
- Add the roasted peanuts, turn off the heat, and toss everything together. Serve immediately!
