Kung Pao Shrimp

Name: Kung Pao Shrimp
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Chinese
Ingredients: 500 g shrimp; 40 g peanuts; 8 dried chilies; 1 tsp Sichuan peppercorns; 1 tbsp Chinkiang vinegar; 1 tbsp soy sauce; 2 tbsp oil; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 seafood

Kung Pao Shrimp, rooted in Sichuan's culinary tradition, graces tables with its fiery and aromatic presence. A home-cooked version, this dish reflects the unpretentious elegance of family meals, where ingredients are measured more by instinct than precision. Salt is gauged by hand, and a generous use of fat ensures the shrimp remains succulent and flavorful, embodying the spirit of sharing.

This dish captivates with its contrast of textures and tastes. Plump shrimp are enveloped in a spicy, tangy glaze, punctuated by the crunch of peanuts and the numbing tingle of Sichuan peppercorns. The dried chilies lend a smoky heat, balanced by the mellow acidity of Chinkiang vinegar, creating a lively symphony of flavors meant to be savored communally.

Ingredients

500 gshrimp
40 gpeanuts
8dried chilies
1 tspSichuan peppercorns
1 tbspChinkiang vinegar
1 tbspsoy sauce
2 tbspoil
to tastefine sea salt

Method

Begin by cleaning 500 g of shrimp. Remove the shells and devein them, then rinse under cold water. Pat them thoroughly dry with paper towels to ensure they sear properly later.
In a large wok, heat 2 tbsp of oil over medium-high heat. Once the oil shimmers, add 1 tsp of Sichuan peppercorns and 8 dried chilies. Stir-fry for about 30 seconds until the chilies darken slightly and the peppercorns release a fragrant aroma, infusing the oil with their spicy essence.
Add 500 g of shrimp to the wok, spreading them out in a single layer. Let them cook undisturbed for about 1 minute until the edges start to turn pink. Stir-fry the shrimp for another 1-2 minutes until they are just opaque and curl slightly, indicating they are cooked through.
Pour in 1 tbsp of Chinkiang vinegar and 1 tbsp of soy sauce. Stir quickly to coat the shrimp evenly, allowing the sauce to thicken slightly and cling to the shrimp.
Add 40 g of peanuts to the wok, tossing them with the shrimp and sauce. Cook for an additional 30 seconds until the peanuts are warmed through and the dish is well combined.
Taste the dish and add fine sea salt to your preference, ensuring the flavors are balanced. Serve immediately, allowing the vibrant colors and aromas to invite everyone to the table.