Kung Pao Shrimp First Serving

Name: Kung Pao Shrimp First Serving
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Hot Dishes

Plump shrimp are marinated, quickly seared, then tossed in a glossy sweet-and-sour Kung Pao sauce with ginger, garlic, scallions and a whisper of Sichuan pepper heat for a vibrant, restaurant-style dish.

30 minNewMedium Hot Dishes Stir-fry Other

Instructions

1
Deeply cut the shrimp along the back, then marinate with salt, white pepper, and cooking wine for 20 minutes, and finally mix with cornstarch.
2
Kung Pao Sauce: Mix 20g of sugar, 20g of aged vinegar, 15g of light soy sauce, 3g of dark soy sauce, 5g of sesame oil, 7g of cornstarch, and 40g of water evenly.
3
Add an appropriate amount of base oil to the pot and stir-fry the marinated shrimp until cooked.
4
Start a new pan, add a little base oil, add the Sichuan peppercorns and fry over low heat until fragrant, then remove the peppercorns.
5
Add sliced ginger, sliced garlic, and dried chili peppers to stir-fry until fragrant, then add chopped green onions and stir-fry until aromatic.
6
Add the Kung Pao sauce and stir-fry until thickened.
7
Finally, add the shrimp and stir-fry evenly.
8
Finished product image.