Kung Bo Shrimp Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. In a bowl combine 1 tbs light soy sauce, 1 tbs Shaoxing wine, 1 tsp cornstarch and 1 tbs vegetable oil. Add the shrimp and toss to coat. Let marinate 10–15 minutes while you prepare other ingredients.

In a small bowl whisk together 3 tbs chicken stock (or water), 1 tsp dark soy, 1 tsp light soy, 1 tsp black or rice vinegar, 1 tsp granulated sugar, 1 tsp hoisin (if using) and 1 tsp cornstarch until smooth. Set aside.

Prepare aromatics: remove stems from dried chilies and give them a light tear so oil penetrates (if you prefer less heat, remove seeds). Slice garlic thin, julienne ginger, and cut scallions into 1-inch lengths. If using dried shallots or sliced onion, have them ready.

Heat a wok or a large heavy skillet over medium-high to high heat until very hot. Add 1–1.5 tbs vegetable oil and swirl to coat.

Add the Szechuan peppercorns and dried chilies to the hot oil. Stir-fry briefly, about 20–30 seconds, until fragrant and bubbles form but do not burn (reduce heat slightly if they begin to blacken).

Increase heat to high. Add the marinated shrimp in a single layer; cook without moving for 30–45 seconds to get a sear, then stir-fry 1 minute more until shrimp are pink and just cooked through (they will curl and be opaque). Remove shrimp to a plate and set aside. If the wok is dry, add another 1 tbs vegetable oil before continuing.

Add the garlic, ginger and whites of the scallions (if you separated whites and greens) or all scallions if not separated, plus optional sliced shallots/onion to the wok. Stir-fry 20–30 seconds until fragrant but not browned.

Return the cooked shrimp to the wok. Stir once to combine.

Give the prepared sauce a quick stir (cornstarch may have settled) and pour it into the wok. Stir constantly as the sauce comes to a simmer and thickens, coating the shrimp and aromatics, about 30–60 seconds.

Stir in the chopped peanuts, 0.5 tsp sesame oil, 1/4 tsp salt (adjust to taste) and a pinch of white pepper if using. Toss everything together until evenly coated and hot.

Turn off the heat. Add the scallion greens (if separated) or reserve a few scallion pieces for garnish and stir briefly for 5–10 seconds to keep them bright and crisp.

Transfer to a serving plate and garnish with toasted sesame seeds and chopped cilantro if desired. Serve immediately with steamed rice.