Gong Bao Shrimp

Priprema

Sastojci

Postupak

Korak po korak

1. 1

   Pat the shrimp dry with paper towels.

   Oko 2 min

   Napomena kuhara: Removing excess moisture helps the marinade adhere better and prevents steaming.

2. 2

   In a medium bowl, combine the shrimp with the marinade cornstarch, marinade soy sauce, and marinade shaoxing wine.

   Oko 1 min

3. 3

   Toss to coat the shrimp evenly and set aside to marinate for at least 15 minutes.

   Oko 15 min

   Napomena kuhara: You can marinate for up to 30 minutes for more flavor.

4. 4

   While the shrimp marinates, prepare the sauce by whisking together the sauce soy sauce, black vinegar, sugar, sauce shaoxing wine, sesame oil, chicken broth, and sauce cornstarch in a small bowl.

   Oko 3 min

   Napomena kuhara: Whisk well to ensure the cornstarch dissolves completely.

5. 5

   Heat the peanut oil in a wok or large skillet over high heat until shimmering.

   Oko 2 min

   Napomena kuhara: Ensure the wok is very hot for a proper stir-fry.

6. 6

   Add the dried red chili and sichuan peppercorns to the hot oil and stir-fry for 15-20 seconds until fragrant.

   Napomena kuhara: Be careful not to burn the chilies, as this will make them bitter.

7. 7

   Add the minced garlic and grated ginger, stir-frying for another 30 seconds until aromatic.

8. 8

   Add the marinated shrimp to the wok in a single layer and cook for 1-2 minutes per side until pink and almost cooked through.

   Oko 4 min

   Napomena kuhara: Do not overcrowd the pan; cook in batches if necessary.

9. 9

   Pour the prepared sauce over the shrimp and stir constantly until the sauce thickens and coats the shrimp, about 1 minute.

   Oko 1 min

   Napomena kuhara: The sauce will thicken quickly due to the cornstarch.

10. 10

    Stir in the roasted peanuts.

11. 11

    Remove from heat, garnish with sliced green onion, and serve immediately.

    Napomena kuhara: Serve hot with steamed rice.