Kung Pao Shrimp (宫爆虾球) Recipe

Authentic tasting kung pao shrimp featuring tender juicy shrimp cooked with a spicy, sweet, sour and savory sauce with crunchy peppers and peanuts. Recipe ➡︎ https://omnivorescookbook.com/kung-pa...

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INGREDIENTS

Marinade
1 lb (450 g) shrimp, peeled and deveined
1 tablespoon Shaoxing wine
1/4 teaspoon salt
1/8 teaspoon white pepper
1 tablespoon cornstarch

Sauce
2 tablespoons water
2 tablespoons Chinkiang vinegar (or rice vinegar)
1 tablespoon Shaoxing wine
1 tablespoon light soy sauce (or soy sauce)
1 teaspoon dark soy sauce (Optional)
2 tablespoons sugar
1 teaspoon cornstarch

Stir fry
2 tablespoons peanut oil (or vegetable oil)
8 dried Chinese chili peppers
3 cloves garlic, sliced
1 tablespoon minced ginger
1/4 teaspoon ground Sichuan peppercorns (Optional)
4 green onion, cut to 2” (5 cm) pieces
1 red pepper, diced
1/3 cup roasted peanuts
2 teaspoons chili oil (Optional, to add color)

Check out more cooking notes at ➡︎ https://omnivorescookbook.com/kung-pa...

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