Kung Pao Shrimp
This Kung Pao Shrimp recipe is accentuated by the crunch of peanuts and the spice of chili—make this restaurant-quality dish at home!
- Prep time
- 35 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 teaspoon neutral oil
- 1 cup raw peanuts ((shelled, with or without the skin))
- 1 pound peeled and deveined large shrimp
- 1 teaspoon neutral oil
- 1 teaspoon Shaoxing wine
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper powder
- 1/2 teaspoon cornstarch
- 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
- 3 tablespoons neutral oil
- 3 cloves garlic ((smashed and sliced))
- 1 tablespoon ginger ((minced))
- 2-4 dried red chilies ((de-seeded and chopped; these can be quite spicy, so adjust to your own taste))
- 6 scallions ((white parts only, cut into 1/2-inch/1cm pieces))
Instructions
- 1
Heat 1 teaspoon of oil in a wok over medium heat. Add the peanuts. Stir constantly (or they’ll burn) for 4-5 minutes. Turn off the heat, and stir for another minute using the residual heat of the wok. Set aside to cool.
- 2
They will turn crunchy once completely cooled. You can also skip this step and use already roasted, shelled unsalted peanuts.
- 3
Butterfly each shrimp, making a small cut along its back without cutting it all the way through. Add the shrimp to a bowl, along with the oil, Shaoxing wine, salt, and white pepper powder. Set aside for 15 minutes.
- 4
Mix in the cornstarch right before cooking.
- 5
In a medium bowl, make the sauce by combining the water, rice wine vinegar, light soy sauce, sugar, cornstarch, Sichuan peppercorn powder, and dark soy sauce.
- 6
Heat the wok over high heat, until it just starts to smoke. Add 2 tablespoons of oil, followed by the shrimp (be sure to stir the ½ teaspoon 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.
- 7
Reduce the heat to low. Add the remaining tablespoon of oil, garlic, ginger, chilies, and scallions. Cook for 1-2 minutes, until fragrant, maintaining low heat.
- 8
Increase the heat to high, and add the shrimp back to the wok. Stir-fry for 30 seconds. Stir up your prepared sauce (the cornstarch settles to the bottom and should be re-stirred). Add the sauce to the wok, and stir-fry for another minute. The sauce should thicken very quickly. Add the peanuts, and turn off the heat. Mix everything well, and serve!