Gong Bao Crispy Shrimp

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Imagine biting into perfectly fried, golden shrimp, each morsel bursting with the flavors of the sea, enhanced by a marinade that’s both simple and sublime. The real magic happens in the wok, where these crispy treasures are tossed with a medley of bold ingredients – dried chili, peppercorn, garlic, ginger, and green onions, all coming together in a symphony of flavors. The sauce, a harmonious blend of soy sauce, sweet black rice vinegar, and oyster sauce, adds a depth of flavor that makes each bite unforgettable.

This dish is a true celebration of textures and flavors, bringing together the crunch of tiger shrimp with the fiery kick of chili and the aromatic zing of peppercorns.

Get Chef John’s Peppercorn Oil and Chili Oil recipe.

Recipe

PRE TIME: 20 min

COOKING TIME: 20 min

TOTAL TIME: 40 min

4 SERVING

Ingredients:

10 oz. Tiger Shrimp
Marinade
1 tsp. Salt
1 tsp. White pepper
1 tbsp. Cooking wine
1 count Egg
1 tbsp. Corn Starch
For frying
5 cup Potato Starch
Sauce
1 tbsp. Soy sauce
1 tbsp. Cooking wine
0.5 tbsp. Sugar
1 tbsp. Sweet black rice vinegar
0.5 tbsp. Oyster sauce
1 tsp. Potato Starch
For stir-frying
1 tbsp. Chef Made Peppercorn Oil
3 tbsp. Peppercorn
1 cup Dried Chili
2 tbsp. Cooking wine
0.5 cup Green onion, chopped
0.5 cup Sliced Garlic
0.25 cup Sliced ginger
0.25 cup Fried Crispy Peanuts
1 tbsp. Sesame Oil
1 tbsp. Chili Oil

Directions:

Step 1

Cut the Chili: Using kitchen scissors, cut the dried chili into small pieces, about 1/2 inch each.

Step 2

Prepare the Sauce: In a bowl, combine soy sauce, cooking wine, sugar, sweet black rice vinegar, oyster sauce, and potato starch. Stir thoroughly until well-blended.

Step 3

Clean the Shrimp: Make a small cut on the back end of each shrimp and remove the intestines.

Step 4

Marinate: In a separate bowl, mix together salt, white pepper, cooking wine, egg, and cornstarch. Add the shrimp to this marinade, ensuring they are evenly coated. Let them marinate for 10–15 minutes.

Step 5

Coat the Shrimp: Spread potato starch on a tray. Roll each marinated shrimp in the starch, ensuring they are uniformly covered.

Step 6

Fry Shrimp: Heat cooking oil to 300-350°F (150-180°C). Carefully place the shrimp into the hot oil and fry for 2-3 minutes or until they float to the surface. Remove and place on paper towels.

Step 7

Cook Aromatics: Heat Chef Made Peppercorn Oil in a wok. Add dried peppercorns, the cut dried chili, sliced garlic, green onion, and ginger. Stir-fry briefly until fragrant.

Step 8