Ingredients:

  • 1 lb (450 g) Large Shrimp (Prawns), peeled, deveined, and patted very dry
  • 1 large Egg White
  • 1 tbsp Cornstarch (or Potato Starch)
  • 1 tsp Shaoxing Rice Wine (or Dry Sherry)
  • ½ tsp Salt
  • 3 tbsp Light Soy Sauce
  • 1 tbsp Dark Soy Sauce (for colour)
  • 2 tbsp Chinkiang Black Vinegar (or 1 tbsp Balsamic + 1 tbsp Rice Vinegar)
  • 2 tbsp Granulated Sugar
  • 1 tsp Toasted Sesame Oil
  • ¼ cup Chicken Stock (low sodium)
  • 1 tbsp Cornstarch (for slurry)
  • 3 tbsp Groundnut (Peanut) Oil or Vegetable Oil (divided)
  • 12–15 Dried Red Chillies (such as Sichuan Facing Heaven or Arbol), snipped into 1-inch pieces
  • 1 tbsp Sichuan Peppercorns (whole)
  • 1 tbsp Fresh Ginger, minced
  • 2 cloves Garlic, minced
  • 4 Spring Onions (Scallions), white and light green parts sliced
  • ½ cup Roasted Peanuts (unsalted)

Instructions:

  1. Prepare the Shrimp Marinade (Mise en Place): Place the dried shrimp in a bowl and mix thoroughly with the Marinade ingredients (Egg White, Cornstarch, Rice Wine, Salt). Set aside for at least 10 minutes.
  2. Make the Sauce: Whisk all ingredients for the Kung Pao Sauce (Soy sauces, Vinegar, Sugar, Sesame Oil, Chicken Stock, Cornstarch slurry component) in a separate bowl until the sugar and cornstarch are fully dissolved. Set aside.
  3. Prep Aromatics: Ensure the chillies, peppercorns, ginger, garlic, and spring onions are chopped and placed in small, separate bowls right next to your cooking station.
  4. Toast the Spices: Heat 1 tablespoon of the cooking oil in the wok over high heat until just smoking. Add the dried chillies and Sichuan peppercorns. Stir-fry rapidly for 30–60 seconds until fragrant and the chillies have slightly darkened. Do not let them burn.
  5. Remove Spices: Use a slotted spoon to scoop the chillies and peppercorns out of the oil and set them aside immediately. Leave the remaining flavoured oil in the wok.
  6. Cook the Shrimp: Add the remaining 2 tablespoons of oil to the wok. When smoking hot, add the marinated shrimp in a single layer (work in batches if necessary). Cook for 60–90 seconds per side, until pink and just cooked through. Remove the shrimp from the wok and set aside with the toasted spices.
  7. Build the Flavour Base: Reduce the heat slightly (to medium-high). Add the ginger and garlic to the wok and stir-fry for 30 seconds. Add the white/light green parts of the spring onions and cook for another 15 seconds.
  8. Finish the Dish: Give the pre-mixed Kung Pao Sauce one last vigorous whisk and pour it into the wok. Stir constantly as the sauce boils and thickens rapidly (10–20 seconds). It should become glossy.
  9. Combine: Return the cooked shrimp, the toasted chillies, and the Sichuan peppercorns to the wok. Toss in the roasted peanuts. Toss everything quickly to coat evenly with the glossy sauce (about 10 seconds). Remove immediately from the heat and garnish with the reserved green spring onion tops.