Kung Pao shrimp - How to make quick and easy spicy Chinese stir-fry

What is kung pao shrimp (宫保虾球)?

Kung pao shrimp is a traditional Chinese stir-fry dish popular around the world. It is a spin-off from Kung Pao chicken, the original dish how Kung Pao is prepared.

Kung pao shrimp is reinterpreted with endless versions outside China to suit local tastes. The authentic version uses plenty of Szechuan peppercorns, chilies, scallion, and peanuts. Kung pao shrimp from other countries are relatively less spicy and include more vegetables.

I will use a moderate amount of Szechuan peppercorns, dried chilies, some bell peppers and substitute the peanuts with cashews in this Kung Pao shrimp recipe.

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Recipe:
(Please download the recipe and read the full details at https://tasteasianfood.com/kung-pao-s... )

Ingredients A
400g shrimp, weight after clean and shelled
1 tsp salt
1/4 tsp ground white pepper
1/2 egg white
2 tbsp cornstarch
1 tbsp vegetable oil
Ingredients B
2 tsp Szechuan peppercorns
4 cloves garlic, coarsely chopped
5 thinly sliced ginger
2 stalks of scallion, cut the white section into 1/4 inch length, and green section into 1-inch length
8 dried chilies
1/2 green bell pepper, cut into one-inch square
1/2 red bell pepper, cut into one-inch square
1 medium-size onion, cut into half-inch square
2 tbsp cashews
Ingredients C
1 tbsp light soy sauce
1/2 tsp dark soy sauce
1 tbsp Chinkiang vinegar
2 tsp sugar
1/4 tsp ground white pepper
1 tsp sesame oil
Ingredients D
2 tsp cornstarch
2 tbsp water
Oil for frying

Method:
Deep-fry the shrimp:
Wash the shrimp, drain, and pat dry. Butterflying the shrimp and remove the black string down its back.
Season with some salt and ground white pepper.
Coat the shrimp with egg white, follow by adding cornstarch sufficiently until the shrimps start to stick together.
Add the shrimp into hot oil in small batches. Let it stays undisturbed for 15 seconds, then stir and loosen the shrimps from each other.
Once the shrimp start to turn from opaque to light pink, remove and drain the oil.
Stir-frying to finish the cooking:
Heat some oil in the clean wok, toast the Szechuan peppercorns over low heat for one to two minutes. Discard the peppercorns.
Saute the garlic, ginger, the white section of the scallion, and the dried chili in the peppercorn-flavored oil over low heat until aromatic.
Add the onion to stir-fry until slightly translucent, then add the bell peppers and stir-fry over medium heat for half a minute.
Pour the Kung Pau sauce (Ingredients C) into the wok. Give it a good mix.
When they start to bubble, return the deep-fried shrimp to the wok.
Mix water and cornstarch in ingredients D to form a slurry. Add it bit by bit to thicken the sauce.
Add the green sections of the scallion.
Once the sauce is thick enough, turn off the heat and add the toasted cashew. Dish out and serve.

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