Kung Pao Shrimp

Ingredients

• 0.9 lb shrimp
• 2 tbsp soy sauce
• 1 tsp tomato paste
• 1 tsp cornstarch
• 1 tsp granulated sugar
• 2 tbsp sunflower oil
• 3 oz peanuts (optional)
• 3 dried red chilies
• 1 tbsp brown sugar
• 6 clove garlic
• 1 can water chestnuts
• 1 tsp ginger

Steps

1. In a bowl, combine cornstarch and 1 tablespoon soy sauce. Toss shrimp in the mixture and set aside for 10 minutes.
2. In a separate small bowl, whisk together remaining soy sauce, tomato paste, granulated sugar, brown sugar, and 2 tablespoons water to create the sauce.
3. Heat 1 tablespoon oil in a large frying pan or wok over high heat. Add shrimp and stir-fry until golden and cooked through, then remove from pan.
4. Add remaining 1 tablespoon oil to the pan. Add peanuts, dried chilies, and water chestnuts; stir-fry for 2 minutes until peanuts begin to color.
5. Add minced ginger and garlic to the pan and stir-fry for 1 more minute until fragrant.
6. Return cooked shrimp to the pan, pour in the prepared sauce, and simmer for 2 minutes, or until the sauce thickens slightly.
7. Serve immediately, ideally with steamed rice.