This Kung Pao Shrimp recipe is accentuated by the crunch of peanuts and the spice of chili\u2014make this restaurant-quality dish at home! For the shrimp:<\/strong><\/p>\n For the sauce:<\/strong><\/p>\n For the rest of the dish:<\/strong><\/p>\n Heat 1 tsp of oil<\/strong> in a wok over medium heat. Add the peanuts.<\/strong> Stir constantly (or they\u2019ll burn) for 4- to 5-minutes. Turn off the heat, and stir for another minute using the residual heat of the wok. Set aside to cool.<\/p>\n They will turn crunchy once completely cooled. You can also skip this step and use already roasted, shelled unsalted peanuts.<\/p>\n Prepare the shrimp:<\/strong><\/p>\n Butterfly each shrimp,<\/strong> making a small cut along its back without cutting it all the way through. Add the shrimp<\/strong> to a bowl, along with the oil, Shaoxing wine, salt,<\/strong> and white pepper<\/strong> powder. Set aside for 15 minutes.<\/p>\n Mix in the cornstarch<\/strong> right before cooking.<\/p>\n Prepare the sauce:<\/strong><\/p>\n In a medium bowl, make the sauce<\/strong> by combining the water,<\/strong> rice wine vinegar<\/strong>, light soy sauce<\/strong>, sugar, cornstarch,<\/strong> Sichuan peppercorn powder<\/strong>, and dark soy sauce<\/strong>.<\/p>\n Assemble the dish:<\/strong><\/p>\n Heat the wok over high heat, until it just starts to smoke. Add 2 TBS of oil,<\/strong> followed by the shrimp<\/strong> (be sure to stir the \u00bd tsp cornstarch<\/strong> into the shrimp<\/strong> before searing). Quickly sear the shrimp<\/strong> on both sides, and transfer to a bowl once they turn light pink. Set aside.<\/p>\n Reduce the heat to low. Add the remaining TBS of oil, garlic, ginger, chilies<\/span>,<\/strong> and scallions.<\/strong> Cook for 1- to 2-minutes, until fragrant, maintaining low heat.<\/p>\n Increase the heat to high and add the shrimp<\/strong> back to the wok. Stir-fry for 30 seconds. Stir up your prepared sauce<\/strong> (the cornstarch<\/strong> settles to the bottom and should be re-stirred). Add the sauce<\/strong> to the wok, and stir-fry for another minute. The sauce<\/strong> should thicken very quickly. Add the peanuts<\/strong> and turn off the heat. Mix everything well, and serve!<\/p>\n","protected":false},"excerpt":{"rendered":" Yield: 4 Adapted from: Woks of Life This Kung Pao Shrimp recipe is accentuated by the crunch of peanuts and the spice of chili\u2014make this restaurant-quality dish at home! For roasting the peanuts: 1tsp neutral oil 1cup raw peanuts (shelled, with or without the skin) For the shrimp: 1lb peeled and deveined large shrimp 1tsp neutral oil 1tsp Shaoxing wine \u00bctsp salt \u215btsp white pepper powder \u00bdtsp cornstarch For the sauce: 3TBS water 1TBS rice wine vinegar 1TBS light soy…<\/p>\n
\nFor roasting the peanuts:<\/strong><\/p>\n\n
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\nRoast the peanuts:<\/strong><\/p>\n