Name: Best Kung Pao Shrimp
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 1 lb (450 g) shrimp, peeled and deveined; 1 tablespoon (15 ml) beef broth; 1/4 teaspoon (1 ml) salt; 1/8 teaspoon (1 ml) white pepper; 1 tablespoon (15 ml) cornstarch; 2 tablespoons (30 ml) water; 2 tablespoons (30 ml) rice vinegar; 1 tablespoon (15 ml) beef broth; 1 tablespoon (15 ml) soy sauce; 1 teaspoon (5 ml) dark soy sauce (Optional); 2 tablespoons (30 ml) sugar; 1 teaspoon (5 ml) cornstarch; 2 tablespoons (30 ml) vegetable oil; 8 dried Chinese chili peppers; 3 cloves garlic, sliced; 1 tablespoon (15 ml) minced ginger; 1/4 teaspoon (1 ml) ground Sichuan peppercorns (Optional); 4 green onion, cut to 2″ (5 cm) pieces; 1 red pepper, diced; 1/3 cup (80 ml) roasted peanuts; 2 teaspoons (10 ml) chili oil (Optional, to add color)

Description

Discover the ultimate recipe for the Best Kung Pao Shrimp! Learn how to create this flavorful and spicy dish that will wow your taste buds. Master the art of making this classic Chinese favorite.

Ingredients

1 lb (450 g) shrimp, peeled and deveined
1 tablespoon (15 ml) beef broth
1/4 teaspoon (1 ml) salt
1/8 teaspoon (1 ml) white pepper
1 tablespoon (15 ml) cornstarch
2 tablespoons (30 ml) water
2 tablespoons (30 ml) rice vinegar
1 tablespoon (15 ml) beef broth
1 tablespoon (15 ml) soy sauce
1 teaspoon (5 ml) dark soy sauce (Optional)
2 tablespoons (30 ml) sugar
1 teaspoon (5 ml) cornstarch
2 tablespoons (30 ml) vegetable oil
8 dried Chinese chili peppers
3 cloves garlic, sliced
1 tablespoon (15 ml) minced ginger
1/4 teaspoon (1 ml) ground Sichuan peppercorns (Optional)
4 green onion, cut to 2″ (5 cm) pieces
1 red pepper, diced
1/3 cup (80 ml) roasted peanuts
2 teaspoons (10 ml) chili oil (Optional, to add color)

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Instructions

Place the shrimp in a medium-sized bowl and combine with beef broth, salt, white pepper, and cornstarch. Stir thoroughly and let sit for 10 minutes as you ready the other elements.
Warm up 1 tablespoon of vegetable oil in a large frying pan over medium-high heat until it is hot. Lay the marinated shrimp in a single layer and leave them untouched for half a minute. Then, mix and cook until the shrimp’s surface becomes opaque and they curl. Move them to a plate and keep them aside.
Reduce the heat to medium-low. Pour in the remaining tablespoon of oil along with the dried Chinese chili peppers, sliced garlic, and minced ginger. Stir-fry briefly until fragrant. Add a quick stir of ground Sichuan peppercorns if desired.
Introduce the green onion and diced red pepper to the pan. Stir and cook them for a minute.
Return the shrimp to the pan. Re-stir the sauce to ensure the cornstarch is fully dissolved and pour it in. Continue cooking while stirring until the sauce thickens.
Incorporate the roasted peanuts and, if desired, chili oil for added color. Give it one last stir, then transfer everything to a serving dish. Serve immediately as the main course.

Notes

Enhance the shrimp marinade by incorporating a teaspoon of dark soy sauce for added flavor.
Add a touch of ground Sichuan peppercorns when stir-frying the garlic and ginger for an extra kick.
For a spicier dish, drizzle chili oil at the end to add heat and color.