Spicy Sichuan Kung Pao Shrimp
85% authentic · Sichuan Chinese
A flavorful variation of Kung Pao, substituting chicken with succulent shrimp and incorporating a touch more chili and Sichuan peppercorn for an intense, numbing heat.
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Ingredients
- Large shrimp, peeled and deveined1 lb
- Sichuan peppercorns1.5 tbsp
- Dried red chilies, cut into pieces15-20
- Roasted peanuts1/2 cup
- Garlic, minced3 cloves
- Ginger, minced1 tsp
- Green bell pepper, diced1/2 cup
- Soy sauce2 tbsp
- Chinkiang vinegar1.5 tbsp
- Shaoxing wine1 tbsp
- Sugar1.5 tsp
- Cornstarch1.5 tsp
- Sesame oil1 tsp
- Vegetable oil2 tbsp
- Salt1/2 tsp
- Black pepper1/4 tsp
- Water3 tbsp
Steps
- 1
Season shrimp with salt and pepper. In a small bowl, whisk together soy sauce, Chinkiang vinegar, Shaoxing wine, sugar, cornstarch, and 3 tbsp water for the sauce.
- 2
Heat 1 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add Sichuan peppercorns and dried red chilies, stir-fry until fragrant (about 30 seconds), then remove and discard.
- 3
Add remaining 1 tbsp vegetable oil. Add shrimp and stir-fry until pink and cooked through. Remove shrimp.
- 4
Add garlic, ginger, and green bell pepper to the wok. Stir-fry until fragrant and pepper is tender-crisp, about 1-2 minutes.
- 5
Return shrimp to the wok. Pour in the sauce and stir until it thickens and coats the ingredients.
- 6
Stir in roasted peanuts and drizzle with sesame oil. Toss to combine. Serve immediately.
