Kung Pao Shrimp – Sybaritica

This Kung Pao Shrimp recipe is a Westernized interpretation of a Chinese classic, featuring Shrimp and Cashews in a sweet but fiery sauce.

Servings: 4 as one dish in a Chinese meal

• ½ lb. medium Shrimp;
• 1/2 cup Cashews;
• 2 Scallions white part only, cut in 1-inch sections;
• 1 tbsp. Cornstarch;
• 2 tbsp. chopped red Chili;
• 1 tbsp. Chili paste;
• 2 tbsp. Sugar;
• 1 tbsp. Vinegar;
• 3 tbsp. Light Soy Sauce.

• Toss the shrimp with the cornstarch, stir-fry them briefly over high heat along with the scallion, then remove to a small bowl for the moment.
• Heat two tablespoons of oil in the pan, add the Sugar, stirring until it is dissolved.
• Add the chopped Chili and the Chili paste and stir-fry until the aroma of the Chili rises.
• Add the Vinegar and Soy Sauce and reduce to a glossy sauce.
• Add back the shrimp and scallion and then the cashews. Stir for a minute or so until the shrimp are fully cooked and serve immediately.