Kung Pao Shrimp - 宫保 虾仁 - fried shrimps in a spicy sauce

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Kung Pao Shrimp - 宫保 虾仁
fried shrimps in a spicy sauce

Ingredients shrimp:
300 gr shrimp
1/2 tsp Shaoxing rice wine
1/8 tsp white pepper
1/2 tsp cornstarch
1/8 tsp of salt

Ingredients sauce:
1 tsp light soy sauce
1/2 tsp dark soy sauce
1 tbsp black rice vinegar
1 tsp Shaozing rice wine
1 tsp cornflour
1 tbsp of water
2 tsp palm sugar
1/8 tsp of salt

Other ingredients:
4 tbsp peanuts / cashew nuts
8 dried lomboks
1/8 tsp Sichuan pepper
3 cloves of garlic
3 cm jahe
4 spring onions
3 red lomboks
2 tbsp oil

Preparation:
Clean the shrimp. Half the dried lomboks and pitted them. Thinly slice the garlic and slice the jahe julienne. Chop the spring onions and the lomboks fine.
Mix the shrimps with the rice wine, the pepper, the maineza and the salt and let it stand for 15 minutes. In a bowl, mix the ingredients for the sauce.
In a pan, heat the oil and fry the dried lomboks, the Sichuan pepper, the garlic and the jahe for 2 minutes. Then add the shrimp, the spring onion and the lomboks and mix well. Fry until the shrimp change color. Then mix in the sauce.
Then mix in the peanuts and fry briefly until it is done. Serve.
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