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Ingredients
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For the Kung Pao Rock Shrimp
For the Chili-Garlic Aioli
Method
For the Kung Pao Rock Shrimp
- 1
Prepare the Shrimp
Rinse the rock shrimp under cold running water and pat dry with paper towels.
- 2
Marinade
In a bowl, combine the rock shrimp with soy sauce, rice vinegar, and cornstarch. Mix well and let it marinate for about 15 minutes.
- 3
Cook Vegetables
In a large skillet or wok, heat 2 tablespoons of peanut oil over medium-high heat. Add chopped red and green bell peppers, and stir-fry for 3-4 minutes until they begin to soften. Remove and set aside.
- 4
Cook Shrimp
In the same skillet, add the remaining tablespoon of peanut oil. Add minced garlic and ginger, and sauté for about 30 seconds until fragrant. Then add the marinated rock shrimp and dried red chilies. Stir-fry for 4-5 minutes until the shrimp are cooked through.
- 5
Combine Ingredients
Return the cooked bell peppers to the skillet with the shrimp. Add chopped green onions and peanuts, and stir well to combine. Cook for an additional 2 minutes.
For the Chili-Garlic Aioli
- 6
Mix Aioli
In a medium bowl, combine mayonnaise, minced garlic, chili paste, and lemon juice. Whisk until smooth and well combined.
- 7
Season
Add salt to taste, adjusting according to your preference.
