Shrimp stir-fried in a glossy sweet and sour sauce, dried chilies, and Sichuan peppercorns, tossed with crunchy peanuts. A Sichuan classic where málà meets sweet and tangy.
Ingredients
- 500 g peeled shrimp
- 15 pieces dried red Sichuan chilies
- 1 tsp Sichuan peppercorns
- 3 pieces scallions
- 3 cloves garlic
- 20 g fresh ginger
- 80 g unsalted roasted peanuts
- 3 tbsp sunflower oil
- 2 tbsp Shaoxing rice wine
- 2 tbsp light soy sauce
- 2 tbsp Chinkiang black vinegar
- 1 tbsp brown sugar
- 2 tsp cornstarch
- 1 pinch salt
- 1 tsp toasted sesame oil
- 3 tbsp water
Method
- Prepare the shrimp marinade and coat the shrimp evenly. Let rest in the refrigerator while preparing the other ingredients, about fifteen minutes.
- Prepare the kung pao sauce by whisking all its ingredients together until the sugar and cornstarch are completely dissolved. Keep it within reach of the wok.
- Finely mince the garlic and ginger. Cut the scallions into bite-sized pieces. Split the dried chilies lengthwise and remove the seeds to moderate the heat.
- Heat the oil in a wok over medium-low heat. Toast the Sichuan peppercorns until they crackle and release their fragrance, about one minute.
- Add the dried chilies. Let infuse until they turn bright red and darken slightly on the edges, thirty seconds to one minute.
- Increase the heat to high. Add the garlic, ginger, and then the drained marinated shrimp. Stir-fry vigorously until the shrimp are pink and just opaque, about two minutes.
- Pour the kung pao sauce into the wok. Stir continuously until the sauce becomes glossy, thickens, and coats each shrimp, about one minute.
- Off the heat, add the peanuts and scallions. Toss gently to distribute without breaking the shrimp.
- Serve immediately with steamed white rice.
Nutrition
Per serving
- Energy
- 401.1 kcal
- Protein
- 36.07 g
- Carbohydrate
- 12.73 g
- Fat
- 23.4 g
- Fibre
- 2.95 g
- Calcium
- 121.89 mg
- Iron
- 4.54 mg
- Magnesium
- 107 mg
