Kung Pao Shrimp

Ingredients

• shrimp — 300 g, peeled and deveined
• roasted peanuts — 1/3 cup
• dried chilies — 8 pieces, cut in half
• scallions — 2 stalks, cut into sections
• soy sauce — 1.5 tbsp
• rice vinegar — 1 tbsp
• sugar — 1 tbsp
• cornstarch — 1 tbsp + 1 tsp
• cooking oil — 2 tbsp

Steps (beginner-friendly)

1. Pat the shrimp dry and toss with 1 tbsp cornstarch and 1/2 tsp salt. Rest 5 minutes.
2. Mix the sauce in a small bowl: 1.5 tbsp soy sauce, 1 tbsp vinegar, 1 tbsp sugar, 1 tsp cornstarch, 2 tbsp water.
3. PREP EVERYTHING FIRST — shrimp cook in under 2 minutes, so have sauce and peanuts within reach.
4. Heat 2 tbsp oil in a wok over medium heat. Fry the dried chilies 20 seconds until they darken slightly and smell spicy.
5. Turn to high heat, add the shrimp, and stir-fry 1-2 minutes until they curl, turn fully pink, and look opaque.
6. Re-stir the sauce and pour it in; toss 30-60 seconds until it thickens and coats the shrimp with a glossy shine.
7. Turn off the heat, stir in the peanuts and scallion sections, and serve immediately.