Kung Pao Shrimp Recipe

Prepare shrimp

Pat shrimp dry with paper towels. In a bowl combine 1 tablespoon cornstarch, 1 teaspoon light soy sauce, 1 teaspoon Shaoxing wine and 1/2 egg white (if using). Toss shrimp in the marinade until evenly coated. Let rest 10–15 minutes while you prepare other components.

Mix sauce

In a small bowl whisk together 2 tsp light soy sauce, 1 tsp dark soy sauce, 1 tsp black vinegar, 1 tsp rice vinegar, 1 tsp hoisin, 1 tsp sugar and 1/4 cup chicken stock. In a separate small dish dissolve 1 teaspoon cornstarch into 1 tablespoon cold water to make a slurry; set both aside.

Prep chilies and aromatics

Remove stems from dried Sichuan chilies and, if desired, break in half and discard some seeds for less heat. Slice the optional fresh red chili into thin rounds. Mince garlic and ginger and separate scallion whites from greens; slice on a bias and keep them separate.

Toast peanuts (if not pre-roasted)

If your peanuts are raw, heat a small dry skillet over medium heat and toast peanuts, stirring frequently, until golden and fragrant, about 4–6 minutes. Cool and set aside.

Heat wok

Place a wok or large skillet over high heat until very hot. Add 2 tablespoons neutral oil and swirl to coat.

Quick-fry shrimp

When oil is shimmering, add the marinated shrimp in a single layer (work in two batches if necessary to avoid crowding). Stir-fry 1–2 minutes until shrimp turn pink and just opaque; remove to a plate and set aside (they will finish cooking later).

Aromatics

Add a little more oil if the wok is dry (about 1 teaspoon). Add the dried Sichuan chilies and optional fresh red chile; stir-fry 30–45 seconds until fragrant and chilies darken slightly (be careful not to burn). Add minced ginger and garlic and the white parts of the scallions; stir constantly for 20–30 seconds until aromatic.

Combine shrimp and sauce

Return the shrimp to the wok along with any accumulated juices. Give the prepared sauce a quick stir and pour it into the wok. Stir to combine and bring to a simmer for about 30 seconds.

Thicken sauce and finish

Stir the cornstarch slurry briefly (it can settle) and pour into the wok while stirring. Cook 30–60 seconds until sauce thickens and glazes the shrimp. Stir in roasted peanuts, 1/2 teaspoon sesame oil, 1/4 teaspoon salt (adjust to taste) and a pinch of white pepper if using. Toss in scallion greens and remove from heat immediately.

Transfer Kung Pao Shrimp to a serving plate. Serve hot over steamed jasmine rice or with noodles. Offer additional sliced scallions or a sprinkle of extra peanuts on top if desired.