Kung Pao Shrimp Recipe

Prepare and marinate shrimp

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

Mix sauce

In a small bowl whisk together 1 tsp dark soy sauce, 1 tbs light soy sauce, 1 tsp Chinese black vinegar (or rice vinegar), 1 tsp hoisin sauce, 1 tsp sugar and 3 tbs chicken stock or water. In the same bowl stir in 1 tsp cornstarch until dissolved to form a thin slurry. Set aside.

Heat a large wok or heavy skillet over medium-high heat until very hot. Add 2 tbs neutral oil and swirl to coat.

When oil is shimmering, add the dried red chilies and 1 tsp Sichuan peppercorns (if using). Stir-fry 20–30 seconds until they darken slightly and become fragrant — be careful not to burn them. Remove and set aside on a plate if you prefer less heat in the oil; leaving them in will make the dish spicier.

Add the marinated shrimp in a single layer. Cook without moving for about 30–45 seconds, then stir and cook another 30–60 seconds until the shrimp are pink and just cooked through. Remove shrimp to a plate and keep warm.

Add a touch more oil to the wok if it’s dry (about 1 tsp). Add minced garlic (3 cloves), minced ginger (1 tbs) and the white parts of the scallions (reserve green tops). Stir-fry 15–20 seconds until aromatic.

Add diced bell pepper (1 cup) and stir-fry 45–60 seconds until slightly softened but still crisp.

Return shrimp to the wok along with the roasted peanuts (1 tbs). Give the prepared sauce a quick stir and pour it into the wok. Toss continuously so the slurry thickens and coats the shrimp and vegetables evenly, about 30–45 seconds.

Turn off the heat. Stir in 1 tsp sesame oil and a pinch of white or black pepper. Add the sliced green parts of the scallions and quickly toss to combine.

Taste and adjust seasoning: add a small splash of soy or a pinch of sugar if needed. Transfer to a serving plate and garnish with a few extra roasted peanuts and any reserved dried chilies for presentation.