Kung Po Shrimps

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/2 cup chicken stock
• 1 tablespoon soy sauce
• 1 tablespoon ketchup
• 1 tablespoon black vinegar
• 1 tablespoon hoisin sauce
• 1 teaspoon chili sauce
• 1 tablespoon cornstarch
• 1 lb tiger shrimp, peel and deveined cut into half
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground ginger
• 1 tablespoon cornstarch
• 1 tablespoon peanut oil
• 3 dried red chile pods
• 1 tablespoon shaoxing wine
• 1 yellow onion, cubes
• 2 small carrots, small chucks
• 1 red pepper, seeded and cut into chunks
• 2 stalks scallions, chopped into 1-inch lengths
• 1/2 cup raw peanuts

Recipe

• 1 add the chicken broth, soy sauce, ketchup, rice vinegar, hoisin sauce, chili sauce and cornstarch in bowl and stir to combine and set aside.
• 2 in a skillet place over a medium heat for 2 minutes add in the raw peanuts and with a wooden spoon stir the peanuts from time to time until the peanut are light brown in color and pour into a baking pan to cool and rub off the skin and set aside,.
• 3 place the shrimp in a bowl and season with salt. add the cornstarch and mix well to coat the shrimp pieces.
• 4 heat a wok over high heat until it starts to smoke and then add the peanut oil. add the dried chilies and fry for a few seconds, then add the shrimp pieces and stir-fry for 2 minutes. as the shrimp begins to turn opaque, add the shaohsing rice wine. cook for an additional 2 minutes, then pours in the sauce.
• 5 bring to a boil, add the onion, carrot, red pepper, and cook in the sauce with the shrimp for another 2 minutes, or until the meat are cooked through and the sauce has thickened and become slightly sticky in consistency. add the scallions and cook for 1 minute. toss in the cashews and then transfer to a serving plate and serve immediately.