Recipe: Sichuan Kung Pao Shrimp (Gong Bao Xia Ren)

Sichuan Kung Pao Shrimp (Gong Bao Xia Ren)

Serves 4

Ingredients

Method

1 lb. Large Shrimp, Peeled And Deveined

½ tsp. Salt

½ tsp. Ground Sichuan Peppercorns

¼ cup Unsalted Dry Roasted Peanuts

6 Dried Red Chilies, Cut Into 1-inch Pieces

2 tbsp. Vegetable Oil

1 tbsp. Minced Garlic

1 tbsp. Minced Ginger

1 tbsp. Soy Sauce

1 tbsp. Chinese Black Vinegar (or Balsamic Vinegar)

1 tsp. Sugar

2 Green Onions, Cut Into 1-inch Lengths

In a large bowl, combine the shrimp, salt, and ground Sichuan peppercorns. Mix well and set aside.

In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the dried red chilies and cook for 1-2 minutes, or until they darken and become fragrant.

Add the minced garlic and ginger to the skillet and cook for another 30 seconds.

Stir in the marinated shrimp and cook for 3-4 minutes, or until the shrimp are cooked through.

Add the peanuts, soy sauce, Chinese black vinegar, and sugar to the skillet. Cook for another 1-2 minutes, or until the sauce thickens and coats the shrimp.

Stir in the green onions and cook for an additional 30 seconds.

Serve the Sichuan Kung Pao shrimp hot with steamed white rice.