Kung Pao Shrimp
- 1 pound shrimp
- 1 egg white
- 1/2 teaspoon salt
- 2 teaspoons cornstarch
- 1/3 cup chicken broth
- 1 tablespoon red wine vinegar or rice vinegar
- 2 tablespoons soy sauce
- 1 teaspoon granulated sugar
- 1 1/2 cups oil, or as needed
- 6 to 8 small red chilies, or 2 teaspoons chile paste
- 1 teaspoon minced ginger
- 1/2 cup cashews
Shell and devein the shrimp. Cut in half lengthwise. Lightly beat the egg white. Marinate the shrimp in the salt, egg white and cornstarch for 15 minutes.
In a small bowl, combine the chicken broth, vinegar, soy sauce and sugar. Set aside.
Heat the oil to 360 degrees Fahrenheit. When the oil is hot, add the shrimp. Cook briefly until the shrimp turns pink. Remove from the wok.
Remove all but 2 tablespoons oil from the wok. Add the chile peppers or chile paste. Stir-fry for a minute, then add the minced ginger and stir-fry until it is aromatic (about 15 seconds). Stir in the cashews. Stir-fry for about 1 minute, taking care not to burn.
Make a space in the middle of the wok. Add the sauce. Heat briefly, then mix in with the cashews. Add the shrimp back into the pan. Cook for 1 more minute and serve hot.
Yield: 4 Servings