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EnglishIngredients:
$2.49
Morton Iodized Salt
Qt 1
$3.99
Lkk White Pepper Powder
Qt 1
$3.89
Kimlan Light Soy Sauce
Qt 1
$4.49
Lkk Premium Dark Soy Sauce
Qt 1
Directions:
- P&D Shrimp 1 pound
- Canola Oil 1 tsp + 1 tsp + 3 tbsp
- Shaoxing wine 1 tsp
- Salt 1/4 tsp
- White pepper 1/8 tsp
- Cornstarch 1/2 tsp + 1 tsp
- Rice wine vinegar 1 tbsp
- Light soy sauce 1 tbsp
- Sugar 1 tsp
- Sichuan peppercorn powder 1/2 tsp
- Dark soy sauce 1/2 tsp
- Garlic 3 cloves
- Ginger 1 tbsp
- Dried red chilies 2-4 pieces
- Green onions 6 pieces
- Raw Peanuts 1 cup
- Heat 1 teaspoon of oil in a pan over medium heat. Add the raw peanuts and toast until golden brown, then set aside.
- In a large bowl add the shrimp, oil, Shaoxing wine, salt, and white pepper powder. Then set aside for 15 minutes and mix in the cornstarch right before cooking.
- Heat the pan over high heat then add 2 tbsp of oil, followed by the shrimp and quickly sear the shrimp on both sides. Once they turn pink remove from the pan and set aside.
- Lower the heat to and add the remaining tablespoon of oil, garlic, ginger, chilies, and scallions. Cook for 1-2 minutes, until fragrant.
- Increase the heat to high, and add the shrimp back to the wok. Stir-fry for 30 seconds.
- In a bowl, combine water, rice wine vinegar, light soy sauce, sugar, cornstarch, Sichuan peppercorn powder, and dark soy sauce.
- Add the sauce to the pan, and stir-fry for another minute until it thickens. Next add the peanuts, then mix until everything is coated, and serve!
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