Gong Bao Shrimp

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Steg för steg

1. 1

   Pat the shrimp dry with paper towels.

   Cirka 2 min

   Kockens tips: 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.

   Cirka 1 min

3. 3

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

   Cirka 15 min

   Kockens tips: 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.

   Cirka 3 min

   Kockens tips: 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.

   Cirka 2 min

   Kockens tips: 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.

   Kockens tips: 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.

   Cirka 4 min

   Kockens tips: 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.

   Cirka 1 min

   Kockens tips: 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.

    Kockens tips: Serve hot with steamed rice.