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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This dish is from northern part of china. Ingredients:
1/2 cup chicken stock |
1 tablespoon soy sauce |
1 tablespoon ketchup |
1 tablespoon black vinegar |
1 tablespoon hoisin sauce |
1 teaspoon chili sauce |
1 tablespoon cornstarch |
1 lb tiger shrimp, peel and deveined cut into half |
1 1/2 teaspoons salt |
1/2 teaspoon ground ginger |
1 tablespoon cornstarch |
1 tablespoon peanut oil |
3 dried red chile pods |
1 tablespoon shaoxing wine |
1 yellow onion, cubes |
2 small carrots, small chucks |
1 red pepper, seeded and cut into chunks |
2 stalks scallions, chopped into 1-inch lengths |
1/2 cup raw peanuts |
Directions:
1. Add the chicken broth, soy sauce, ketchup, rice vinegar, hoisin sauce, chili sauce and cornstarch in bowl and stir to combine and set aside.
2. In a skillet place over a medium heat for 2 minutes add in the raw peanuts and with a wooden spoon stir the peanuts from time to time until the peanut are light brown in color and pour into a baking pan to cool and rub off the skin and set aside,.
3. Place the shrimp in a bowl and season with salt. Add the cornstarch and mix well to coat the shrimp pieces.
4. Heat a wok over high heat until it starts to smoke and then add the peanut oil. Add the dried chilies and fry for a few seconds, then add the shrimp pieces and stir-fry for 2 minutes. As the shrimp begins to turn opaque, add the Shaohsing rice wine. Cook for an additional 2 minutes, then pours in the sauce.
5. Bring to a boil, add the onion, carrot, red pepper, and cook in the sauce with the shrimp for another 2 minutes, or until the meat are cooked through and the sauce has thickened and become slightly sticky in consistency. Add the scallions and cook for 1 minute. Toss in the cashews and then transfer to a serving plate and serve immediately.
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