Kung Pao Shrimp - 宫保 虾仁 - fried shrimps in a spicy sauce

Kung Pao Shrimp - 宫保 虾仁fried shrimps in a spicy sauceIngredients shrimp:300 gr shrimp1/2 tsp Shaoxing rice wine1/8 tsp white pepper1/2 tsp cornstarch1/8 tsp of saltIngredients sauce:1 tsp light soy sauce1/2 tsp dark soy sauce1 tbsp black rice vinegar1 tsp Shaozing rice wine1 tsp cornflour1 tbsp of water2 tsp palm sugar1/8 tsp of saltOther ingredients:4 tbsp peanuts / cashew nuts8 dried lomboks1/8 tsp Sichuan pepper3 cloves of garlic3 cm jahe4 spring onions3 red lomboks2 tbsp oilPreparation:Clean the shrimp. Half the dried lomboks and pitted them. Thinly slice the garlic and slice the jahe julienne. Chop the spring onions and the lomboks fine.Mix the shrimps with the rice wine, the pepper, the maineza and the salt and let it stand for 15 minutes. In a bowl, mix the ingredients for the sauce.In a pan, heat the oil and fry the dried lomboks, the Sichuan pepper, the garlic and the jahe for 2 minutes. Then add the shrimp, the spring onion and the lomboks and mix well. Fry until the shrimp change color. Then mix in the sauce.Then mix in the peanuts and fry briefly until it is done. Serve.