Gong Bao Xia (Kung Pao Shrimp)

- Serves 3-4

Ingredients for Kung Pao Shrimp

​300g peeled, deveined, large shrimp (tails on)
​1/2 tablespoon Shaoxing wine, optional
​1 teaspoon cornstarch
​1/2 tablespoon light soy sauce
​1/4 cup unsalted cashews (or fresh skinless peanuts)
​1 tablespoon Zhenjiang black vinegar or rice vinegar
​1 tablespoon oyster sauce
​1 tablespoon chicken stock
​1 tablespoon Chinese light soy sauce
​1/2 tablespoons sugar or honey
​1/2 tablespoon Shaoxing wine, optional
​1/2 tablespoon cornstarch
​6 (or more) dried medium-hot dried chili peppers, large ones snipped in half
​1 teaspoon Sichuan peppercorns
​1 large leek, bulb chopped into 1/2 inch pieces
​1/2 tablespoon coarsely chopped ginger
​2 large cloves coarsely chopped garlic
​​coconut oil or peanut oil, for frying​
​2 spring onions, cut in ½-inch pieces - for garnish

Recipe
  1. Marinate shrimp in 1/2 tablespoon Shaoxing wine, 1 teaspoon cornstarch and 1/2 tablespoon light soy sauce.
  2. Heat a wok until hot and add 1 tablespoon peanut or coconut oil. When oil is hot, turn heat to low, add nuts and gently stir-fry until toasty brown all over. Watch closely so they don't burn. Remove from the wok and let the nuts drain on a paper towel. They will firm up and become crunchy when cool. (Don’t skip this step as freshly fried nuts are the essence of this dish)
  3. Make stir-fry sauce by mixing these ingredients in a cup: vinegar, chicken stock, light soy sauce, oyster sauce, sugar/honey, and 1/2 tablespoon Shaoxing wine. In another bowl, mix cornstarch with 1 tablespoon water.
  4. Heat the wok again on medium-high heat, add another a tablespoon of oil, swirl around the pan, and when you see smoke begin to rise, add the shrimp. Stir-fry the shrimp for 2-3 minutes until almost cooked through and lightly browned. Remove shrimp from the wok and set aside in a bowl.
  5. Next, heat the wok on medium flame, and add another tablespoon of oil. Reduce heat to low, then add chili peppers and Sichuan peppercorns and stir-fry vigorously for a few seconds, toasting but not burning them. Add leek bulbs, ginger and garlic and stir-fry until fragrant.
  6. Increase the heat to high. Add shrimp - stir well. Add sauce and mix it well with all the other ingredients reducing the sauce to your liking. Add cornstarch; as the sauce thickens, add fried nuts and spring onion, and stir-fry until all ingredients are well combined. Serve hot with steamed rice or fried rice.
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