Kung Pao Shrimp

Kung Pao Shrimp is a classic Sichuan dish renowned for its spicy, savory, and fragrant flavors. This delectable dish features tender shrimp, crunchy peanuts, dried chilies, Sichuan peppercorns, scallions, ginger, and garlic, all enveloped in a tantalizing sweet and sour sauce.

Ingredients:

1 pound (450 grams) shrimp, peeled and deveined
1 tablespoon cornstarch
1 tablespoon Shaoxing wine or dry sherry
1/2 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons vegetable oil, divided
1/4 cup dried red chilies, seeds removed and halved
2 tablespoons Sichuan peppercorns
4 cloves garlic, minced
1 tablespoon grated ginger
1/2 cup diced red bell pepper
1/2 cup diced onion
1/4 cup roasted peanuts, chopped

Sauce:

2 tablespoons Shaoxing wine or dry sherry
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon sugar
1 tablespoon cornstarch
1/4 cup chicken broth

Instructions:

1. Marinate the Shrimp: In a medium bowl, combine the shrimp, cornstarch, Shaoxing wine, salt, and white pepper. Mix well and set aside for 15 minutes.
2. Prepare the Sauce: In a small bowl, whisk together the Shaoxing wine, soy sauce, rice vinegar, sugar, cornstarch, and chicken broth until smooth. Set aside.
3. Cook the Shrimp: Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated shrimp and spread them out in a single layer. Cook for 30 seconds to 1 minute per side, or until the shrimp turn pink and opaque. Transfer the cooked shrimp to a plate and set aside.
4. Stir-fry the Aromatics: Add the remaining 1 tablespoon of vegetable oil to the wok or skillet. Add the dried chilies and Sichuan peppercorns and stir-fry for 30 seconds to 1 minute, until fragrant. Then, add the garlic and ginger and stir-fry for another 30 seconds, until aromatic.
5. Sauté the Vegetables: Add the red bell pepper and onion to the wok or skillet and stir-fry for 2-3 minutes, or until slightly softened.
6. Combine the Sauce and Shrimp: Pour the prepared sauce into the wok or skillet and bring it to a simmer. Add the cooked shrimp and chopped peanuts and stir-fry gently until the sauce thickens and coats the shrimp and vegetables evenly.
7. Serve and Enjoy: Garnish with additional chopped peanuts and scallions, if desired. Serve immediately over steamed rice or noodles.

Tips:

For a spicier Kung Pao Shrimp, add more dried chilies or a pinch of red pepper flakes.
If you don’t have Sichuan peppercorns, you can substitute with black peppercorns. However, Sichuan peppercorns provide a unique numbing sensation that is essential to the authentic flavor of the dish.
Roast the peanuts yourself for a fresher and more flavorful garnish.

Enjoy the delectable flavors of Kung Pao Shrimp, a culinary masterpiece that will tantalize your taste buds and transport you to the heart of Sichuan cuisine.