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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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