Kung Pao Shrimp (Kung Pao Prawn)

Ingredients

• 300 g unshelled shrimp
• 3 tbsp. vegetable cooking oil
• 7-15 dried chili pepper
• 1 tsp. Sichuan peppercorn
• 3 garlic cloves (, chopped)
• 1 thumb root ginger, (chopped)
• 2 Chinese large scallion (, white part only or use the white part of scallions )
• 1/4 cup roasted peanuts or cashew
• 1/2 tbsp. dark soy sauce
• 1 tbsp. light soy sauce
• 1 tbsp. black vinegar
• 2 tsp. cornstarch
• 1 tsp. sesame oil
• 1/2 tsp. salt
• 2 tbsp. water
• 1 tsp. sugar
• 1 tbsp. light soy sauce
• 1/8 tsp. ground pepper
• 1/8 tsp. salt
• 1 tsp. cornstarch

Instructions

1. 1

   --- Marinating the shrimp ---

2. 2

   Marinate the shrimp with light soy sauce, dark soy sauce, white pepper, salt and cornstarch. Set aside.

3. 3

   --- Prepare the sauce ---

4. 4

   Mix all the ingredients for kung pao sauce in a small bowl.

5. 5

   --- Stir frying ---

6. 6

   Cut all the ingredients and break only 2-3 whole chili pepper into halves. If you want to reduce the hotness, use whole dried chili peppers only.

7. 7

   Heat oil in a pan and fry ginger, garlic, Sichuan peppercorn and dried chili pepper until aromatic. Then place the shrimp in. Fry for 20 seconds over high fire.

8. 8

   Stir the kung pao sauce first and then pour it. Let the sauce heat for around 10 seconds.

9. 9

   Add large scallions and toasted peanuts. Give everything a big stir fry and then serve immediately.