Kung Pao Shrimp

Ingredients

• •1 teaspoon Salt
• •2 tablespoons Vegetable oil
• •3 cloves Garlic
• •1 medium Lemon
• •1 to taste Shaoxing wine
• •1 to taste Soy sauce
• •1 to taste Sugar
• •1 to taste Vinegar
• •1 to taste Cornstarch
• •1 to taste Dried chilies
• •1 to taste Sichuan peppercorns
• •1 to taste Peanuts

Instructions

1. 1

   Peel and devein shrimp, pat completely dry with paper towels.

   💡 Mise en place.

2. 2

   Marinate shrimp with 1 tsp cornstarch, 1 tsp Shaoxing wine, pinch of salt.

   💡 Proper temperature control is essential for achieving the right sear and texture.

3. 3

   Mix sauce: 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, 1 tsp sesame oil.

   💡 Don't overcrowd.

4. 4

   Heat wok over high heat. Add oil, then dried chilies. Stir-fry 30 seconds until dark but not burnt.

   💡 Simmer for flavor.

5. 5

   Add shrimp and stir-fry for 2 minutes until pink and curled. Remove.

   💡 Fresh herbs brighten.

6. 6

   Add garlic, ginger, and Sichuan peppercorns. Stir for 15 seconds.

   💡 Taste and adjust salt last.