Kung Pao Shrimp

1. Preparation

Gather all the ingredients before starting.

Peel and devein 300g of shrimp and pat them dry with paper towels.

Dice 1 bell pepper and 1 medium onion into small pieces.

Chop 2 green onions and set them aside for garnish.

Roughly chop 50g of unsalted roasted peanuts.

Prepare a marinade by mixing 1 tablespoon of soy sauce, 1 tablespoon of rice vinegar, and 1 teaspoon of cornstarch in a bowl. Add the shrimp and let them marinate for 15 minutes.

2. Cooking

Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.

Add the marinated shrimp to the pan and stir-fry until they turn pink and are just cooked through, about 2-3 minutes. Remove the shrimp from the pan and set aside.

In the same pan, add another tablespoon of oil if necessary. Add the diced bell pepper and onion, stir-frying for about 2-3 minutes until they start to soften.

Add the chopped peanuts to the pan and stir-fry for another minute.

In a small bowl, combine 2 tablespoons of soy sauce, 1 tablespoon of sugar, 1 tablespoon of rice vinegar, and 1 teaspoon of chili paste. Pour this mixture into the pan and stir well to combine.

Return the shrimp to the pan and toss everything together, cooking for an additional 2 minutes until heated through.

Garnish with chopped green onions before serving.