Gong Bao Shrimp with Dried Chilies, Sichuan Pepper and Peanuts

What you need

• 400 g (14 oz) raw shrimp, peeled and deveined, thawed if frozen
• 1 pinch salt, plus a pinch for the sauce
• 1 tbsp Shaoxing wine
• 3 tbsp cornstarch, for coating, plus 2 tsp for the sauce
• 2 tsp sugar
• 2 tsp light soy sauce
• 1 tsp dark soy sauce
• 4 tsp Chinese black vinegar, or rice vinegar
• 1 pinch white pepper, ground
• 200 ml (3/4 cup) neutral oil, for shallow-frying
• 100 g (2/3 cup) raw peanuts, skinned
• 12 dried red chilies, snipped into 2 cm pieces, loose seeds shaken out
• 1 tsp Sichuan peppercorns
• 4 scallions, white parts only, cut into 2 cm lengths
• 10 g ginger, thinly sliced
• 3 cloves garlic, thinly sliced

Method

Restated from the original video

1. 1

   Toss the shrimp with a pinch of salt and the Shaoxing wine and leave for 10 min.

2. 2

   For the sauce, stir 2 tsp of the cornstarch with the sugar, both soy sauces, the black vinegar, white pepper, a pinch of salt and 100 ml (scant 1/2 cup) water until smooth.

3. 3

   Put the peanuts and 2 tbsp of the oil in a cold wok and set it over low heat. Stir often until the peanuts are golden and crunchy, 6-8 min, then scoop them out.

4. 4

   Pat the shrimp dry and toss them in the remaining cornstarch until thinly but evenly coated.

5. 5

   Add the rest of the oil to the wok and heat over high heat until shimmering. Fry the shrimp in a single layer until crisp, golden and opaque all the way through, 1-2 min. Lift out onto a plate and pour off all but 2 tbsp of oil.

6. 6

   Return the wok to medium heat. Add the chilies and Sichuan peppercorns and stir until the chilies darken a shade and smell toasty, about 30 seconds. Do not let them turn black.

7. 7

   Add the scallions, ginger and garlic and stir-fry until fragrant, 30 seconds.

8. 8

   Give the sauce a stir, pour it in and let it bubble until thick and glossy, about 30 seconds.

9. 9

   Return the shrimp, toss to coat, then add the peanuts and toss once more. Serve at once.

Imported from cookcoda.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.