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Kung Pao Shrimp- Sichuan Classic

Kung Pao Shrimp is one of those dishes that proves Sichuan cooking isn’t just about heat. The first thing you’ll notice is the balance of flavors. Sweet, sour, salty, and the unmistakable tingling warmth of Sichuan peppercorns all come together in a glossy sauce that coats the shrimp.
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Prep Time 10 minutes
Cook Time 8 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb large Shrimp peeled and cleaned.
  • 3 cloves of Garlic and an equivalent amount of Ginger sliced.
  • 1 Red Pepper cubed.
  • 5 Green Onions white parts only
  • 4 Tbsp Vegetable oil
  • A handful of dried red Chillies. I like Chao tian jiao Zi Dan Tou or Facing Heaven chilies – Medium heat and fragrant.
  • 1/2 tsp toasted and crushed Sichuan Peppercorns
  • 2/3 cup roasted Peanuts
For the shrimp marinade:
  • ½ tsp Salt
  • 2 tsp light Soy Sauce
  • 1 tsp Shaoxing wine
  • 1½ tsp Potato flour or Cornstarch
  • 1 Tbsp Water
For the finishing sauce:
  • 3 tsp Sugar
  • ¾ tsp Potato flour or Cornstarch
  • 1/2 tsp Dark Soy Sauce
  • 1 tsp light Soy Sauce
  • 3 tsp Chinkiang Vinegar
  • 1 tsp Sesame Oil
  • 1 Tbsp Chicken stock or Water

Equipment

  • Wok

Method
 

  1. Begin by marinating your shrimp and setting it aside.
  2. Heat your wok with 4 Tablespoons of oil and heat until smoking, then add shrimp and cook just until they curl. Remove them with a slotted spoon or spatula and set aside. Pour off almost all of the extra oil, as you will get plenty from the shrimp.
  3. Reduce heat and add dried chilies, garlic and ginger. Making sure not to burn. Then your red pepper and green onion and sauté just until they begin to soften.
  4. Increase heat and add your sauce and allow to thicken. Reduce the heat, add back the shrimp and finish with sesame oil, Sichuan peppercorns and peanuts. Serve immediately with hot steamed rice.

Notes

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