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Devein the shrimp and then cut a small line on the back of the shrimp (for better flavoring). And then marinate the shrimp with light soy sauce, dark soy sauce, white pepper and cornstarch.
Mix all the ingredients for kung pao sauce in a small bowl.
Cut all the ingredients and break only 2-3 whole chili pepper into halves. If you want to reduce the hotness, use whole dried chili peppers only.
Heat oil in a pan and fry ginger, garlic, Sichuan peppercorn and dried chili pepper until aromatic. Then place the shrimp in. Fry for 20 seconds over high fire.
Place peppers and scallion. Continue frying until the peppers are slightly soft (around 20 seconds). Pour in Kung Pao sauce and place in the nuts. Mix well and transfer out immediately.