Otherwise, they will burn when you fry the next batch of shrimp. Remove any crumbs that are left in the oil by using a sieve. Transfer the shrimp to a rack to drain out the excess oil. Keep the heat at high for 2-3 minutes depending on the size. Otherwise, the shrimp will drop down the oil’s temperature, which is a risk of drying out the shrimp. I only used 1.5 cup of oil so you definitely want to fry them in 2 batches. If you are not careful, you will end up with burned peanuts. You have to turn off the heat and remove the nuts from the oil. Once you see there are so many small bubbles coming out and the nuts is slightly opened like that. Stir constantly and keep an eye on the wok. I am using the frying method is because we are going to shallow fry the shrimp as well. You can also roast the nuts in a 360 F oven for 12 minutes. Turn the heat to medium low and start heating. They are raw so I am going to add some oil to the wok along with the nuts. You can use any nuts that you are not allergic to. Set it aside.Īnother key element of kung pao style recipe is nuts. Give that a mix so the cornstarch won’t clump up when you add the rest of the seasoning: 2 tbsp of light soy sauce and 2.5 tbsp of Chinese black vinegar this can be replaced by white vinegar or rice vinegar. In a sauce bowl, add 4.5 tbsp of sugar and 1.5 tsp of cornstarch. Set the shrimp aside, and we are going to make a sauce, which is what we call 碗芡. The first tbsp of cornstarch in the marinade acts like a glue, which will catch more starch while shaking. Cover the shrimp with the rest of the cornstarch. In that case, you have to use less salt or rinse the shrimp thoroughly before seasoning.) Most shrimp on the market is frozen with a salt solution. (An important note here: please pay attention to the ingredient list if you are buying frozen shrimp. Marinade it with 1/3 teaspoon of salt, some white pepper powder, 2.5 tsp of Chinese cooking wine, and 1 tbsp of cornstarch. I have got here some peeled and devein shrimp. 4 scallions, dice the white and cut the green part into short pieces.INGREDIENTS (Serves 2-3 people with some rice) As a variant of Kung pao chicken, it is easy to make and great to serve with white rice because the taste is flavorful, complex, and well-balanced. Kung Pao Shrimp is a classic Sichuan dish. However, these three ingredients create the classic spicy and numbing flavor, which stands the authenticity. That’s what most Americanized takeout restaurants do. This dish can be made without chilies, Sichuan peppercorns, and the Dou Ban Jiang.Toss until everything is coated thoroughly. Add the reserved green part of the scallion, the peanuts, and the shrimp. Keep stirring until the sauce is thickened. Stir over medium-low heat for a couple of minutes or until fragrant. Add garlic, ginger, the white part of the scallions, red dried chilies, and the Sichuan Dou Ban Jiang. Remove most of the oil and keep 1.5 tbsp in the wok.Sieve the starch crumbs from the oil before frying the next batch of shrimp. Transfer the shrimp to a rack to drain out the excess oil.Crowding the wok risks overcooking the shrimp as it will quickly drop the oil’s temperature. Next, heat the oil to 400☏ /204☌ and fry the shrimps in 2 batches for 2-3 minutes each. Put the shrimp into a sieve and shake it a few times to eliminate the excess starch.If your peanuts are roasted already, skip this step. If allergic to peanuts, use a different kind, such as walnut or almond. Remove the peanut when you see they are slightly opened set them aside. Stir constantly over medium-low heat for 2-3 minutes. Add 1.5 cups of oil and the peanuts to the wok.You can replace Chinese black vinegar with white or rice vinegar however, you will miss a bit of the distinctive fermented taste. To make the sauce (or what we call 碗芡), thoroughly combine the sugar, cornstarch, light soy sauce, Chinese black vinegar, and water.The first tbsp of cornstarch in the marinade acts like glue, which will catch more starch while shaking. Leave the shrimp in the container and set it aside. Add the shrimp and cover with another 1/3 cup of cornstarch. Place 1/3 cup of cornstarch at the bottom of a big container.In that case, you must use less salt or rinse the shrimp thoroughly before seasoning. Please pay attention to the ingredient list if you are buying frozen shrimp. Marinade the shrimp with salt, white pepper powder, Chinese cooking wine, and 1 tbsp of cornstarch.
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