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Kung Pao Shrimp (宫爆虾球)

Ingredients

• Marinade
• 1 lb (450 g) shrimp , peeled and deveined
• 1 tablespoon Shaoxing wine
• 1/4 teaspoon salt
• 1/8 teaspoon white pepper
• 1 tablespoon cornstarch
• Sauce
• 2 tablespoons water
• 2 tablespoons Chinkiang vinegar (or rice vinegar)
• 1 tablespoon Shaoxing wine
• 1 tablespoon light soy sauce (or soy sauce)
• 1 teaspoon dark soy sauce (Optional) (*Footnote 1)
• 2 tablespoons sugar
• 1 teaspoon cornstarch
• Stir fry
• 2 tablespoons peanut oil (or vegetable oil)
• 8 dried Chinese chili peppers
• 3 cloves garlic , sliced
• 1 tablespoon minced ginger
• 1/4 teaspoon ground Sichuan peppercorns (Optional)
• 4 green onion , cut to 2” (5 cm) pieces
• 1 red pepper , diced
• 1/3 cup roasted peanuts
• 2 teaspoons chili oil (Optional, to add color)

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