Kung Po Shrimp

Ingredients

• 14 ozshrimp, raw, peeled
• 2 tbspsoy sauce, 1 tbsp for the marinade, 1 tbsp for the sauce
• 1 tsptomato paste, for the sauce
• 1 tspcornstarch, for the marinade
• 1 tbspsugar, for the sauce; combined into 1 tbsp
• 2 tbspsunflower oil, 1 tbsp for the shrimp, the rest for the aromatics
• 3 ozpeanuts, roasted, unsalted
• 3dried red chilies, large; snap in half for more heat, leave whole for less
• 6 clovegarlic, sliced or crushed
• 1 lbwater chestnuts, canned, drained and sliced
• 1 tbspginger, fresh, grated; about 1 tbsp, or more to taste
• 1 tbsprice vinegar, for the sauce; about 1 tbsp

Method

1. 1

   Stir the cornstarch into 1 tbsp of the soy sauce, turn the shrimp through it and leave them for 10 minutes.

2. 2

   Mix the rice vinegar with the other 1 tbsp of soy sauce, the tomato paste, the sugar and 2 tbsp of water, and set the bowl within reach of the stovetop.

3. 3

   Get a large skillet or wok very hot, add 1 tbsp of the oil and fry the shrimp until they are golden in patches and have curled open. Tip them out.

4. 4

   Add the remaining oil with the peanuts, the dried chilies and the sliced water chestnuts, and stir-fry for 2 minutes until the peanuts start to color.

5. 5

   Add the ginger and garlic and fry for one more minute, keeping everything moving.

6. 6

   Return the shrimp, pour the sauce in and simmer for 2 minutes until it thickens enough to coat. Serve with rice.