Kung Pao Shrimp

• 12-15 big shrimps or prawns (peeled and deveined)
• 1/4 cup roasted peanuts
• 10 mini dried red chilies (use half if your dried chilies are regular or longer size)
• 1/4 onion (quartered)
• 1/2 green bell pepper
• 3 stalks scallions (use only the white part)
• 2 cloves garlic (finely chopped)
• 2 1/2 tablespoons oil
• Kung Pao Sauce:
• 2 tablespoons soy sauce
• 2 tablespoons sweet soy sauce (Kecap Manis)
• 1/2 teaspoon starch
• 4 tablespoons water
• 1/4 teaspoon sesame oil
• 3 dashes white pepper powder
• 1/2 teaspoon black vinegar
• 1/2 teaspoon sugar

1. Mix the Kung Pao sauce ingredients and set aside.
2. Heat up a wok and add the cooking oil until the oil is very hot. Add the chopped garlic and do a few quick stirs. Add onions, green peppers, and dried red chilies. Stir-fry until you smell the spicy aromas from the dried red chilies. Add in the prawns and roasted peanuts and keep stirring.
3. When the shrimps are half-cooked, add the Kung Pao sauce into the wok, keep stirring until the sauce thickens and the shrimps are cooked. Add the chopped scallions, do a quick stir, dish out and serve hot.

prawns, peanuts, red chilies, onion, green bell pepper, stalks scallions, garlic, oil, pao sauce, soy sauce, sweet soy sauce, starch, water, sesame oil, white pepper, black vinegar, sugar

Taken from www.epicurious.com/recipes/member/views/kung-pao-shrimp-52383281 (may not work)