BETTER THAN TAKEOUT - Easy Kung Pao Shrimp Recipe

By Souped Up Recipes · 30 min

Ingredients

Instructions

1. Marinate the shrimp with salt, white pepper, Shaoxing-style cooking wine and 1 tbsp of cornstarch.
2. Put 1/3 cup of cornstarch in a large container, add the shrimp, cover with another 1/3 cup of cornstarch, close the lid and shake well. Set aside in the container.
3. Mix 4.5 tbsp of sugar, 1.5 tsp of cornstarch, 2 tbsp of light soy sauce, 2.5 tbsp of Chinese black vinegar and 3 tbsp of water thoroughly to make the sauce.
4. Stir the peanuts in 1.5 cups of oil over medium-low heat for 2-3 minutes, until their skins start to split open. Remove them and set aside.
5. Shake the shrimp in a sieve to remove excess starch. Heat the oil to 400°F/204°C and fry the shrimp in 2 batches for 2-3 minutes each, without crowding the wok.
6. Drain the shrimp on a rack. Sieve the starch crumbs out of the oil before the next batch.
7. Pour off most of the oil, leaving 1.5 tbsp in the wok. Stir in the garlic, ginger, white part of the scallions, dried red chilies and Sichuan Dou Ban Jiang over medium-low heat for a couple of minutes until fragrant.
8. Add the Sichuan peppercorn powder, pour in the sauce and stir until thickened.
9. Add the green scallion pieces, peanuts and shrimp, and toss until everything is well coated. Serve with white rice.

Summarized from Souped Up Recipes's video. Watch it for the details.

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