Kung Pao Shrimp

Method

1. Pat shrimp dry and mix with the shrimp cornstarch, teaspoon of soy sauce and teaspoon of oil. Refrigerate for 10 minutes while cutting the vegetables. Keep the sauce quantities separate from the small marinade quantities.
2. Whisk sauce soy, vinegar, sugar, wine or water, measured sauce water and sauce cornstarch in a jug. Have peanuts ready and use only as many dried chillies as the diners enjoy; the whole chilli pieces are mainly for flavour, not compulsory eating.
3. Heat a tablespoon of the wok oil over medium-high heat. Sear shrimp in one uncrowded layer for about 1 minute per side until nearly opaque. Transfer to a clean bowl so they do not cook for the full vegetable stage.
4. Add the remaining wok oil, dried chillies and optional Sichuan peppercorns. Stir over medium heat for 15 seconds, then add garlic, ginger, onion and bell pepper. Toss for 2–3 minutes, keeping garlic from blackening.
5. Stir the sauce once more and pour into the wok. Let it bubble for 30–60 seconds until slightly glossy. If it thickens to a sticky paste, add a tablespoon of water rather than more oil.
6. Return shrimp and toss for 1–2 minutes until pearly and opaque at the centre, using 63°C as this recipe’s centre target. Add peanuts and spring onions at the end so the peanuts keep their crunch.
7. Serve immediately with separately cooked rice. Point out the large dried chilli pieces to diners and keep children away from handling raw chilli. Refrigerate leftovers promptly; this is a shellfish variant in the same kung-pao family as the chicken recipe, not a separate heritage claim.