Instructions:
- Pat shrimp very dry. In a bowl, combine shrimp with all Marinade ingredients (Egg White, 1 tbsp Cornstarch, Shaoxing Rice Wine, Salt). Mix well until sticky. Set aside for 15 minutes.
- In a separate small bowl, whisk together all Kung Pao Sauce ingredients (Black Vinegar, Light Soy Sauce, Dark Soy Sauce, Sugar, 1 tbsp Cornstarch, Sesame Oil, Water/Stock) until the cornstarch is fully dissolved. Set aside.
- Heat 2 tablespoons of Peanut Oil in a wok until shimmering. Quickly stir-fry the marinated shrimp for 60-90 seconds until just opaque. Remove immediately and set aside (velveting).
- Drain the oil if necessary, returning the wok to medium-high heat. Add the remaining 1 tablespoon of oil. Add the dried chilies and Szechuan peppercorns. Stir-fry constantly for 30–45 seconds until fragrant, being careful not to let them burn.
- Push the chilies and peppercorns to the side of the wok. Add the minced garlic and ginger to the centre. Sauté for 15 seconds until fragrant.
- Return the partially cooked shrimp to the wok. Give the prepared sauce a quick whisk and pour it directly over the ingredients.
- Stir quickly and constantly. The sauce will bubble and thicken rapidly (about 30 seconds) into a glossy glaze coating the shrimp.
- Remove the wok from the heat. Toss in the roasted peanuts and the sliced scallion whites. Toss one final time to coat everything evenly.
- Transfer immediately to a serving platter. Garnish with the reserved green scallion tops and serve hot, traditionally with steamed Jasmine Rice.