Sichuan Shrimp with Peanuts

A spicy and aromatic Chinese dish featuring crispy peanuts, water chestnuts, and a piquant sauce. Perfect served with rice and ready in just 20 minutes.

Ingredients

• 400 g Shrimp
• 3 tbsp Soy sauce
• 1 tsp Tomato paste
• 1 tsp Cornstarch
• 1 tbsp Brown sugar
• 2 tbsp Vegetable oil
• 85 g Peanuts
• 3 pcs Hot chili pepper
• 6 clove Garlic
• 450 g Water chestnuts
• 1 tbsp Ginger
• 2 tbsp White vinegar
• 4 tbsp Water

Instructions

1. Mix the cornstarch with 1 tablespoon of soy sauce. Toss the shrimp in the mixture and let sit for 10 minutes. Meanwhile, prepare the sauce by combining the remaining soy sauce, vinegar, tomato paste, brown sugar, and water.
2. Heat a large skillet or wok over high heat until very hot, then add 1 tablespoon of oil. Stir-fry the shrimp until golden and fully cooked through, then transfer to a plate.
3. Add the remaining oil to the skillet, then add the peanuts, hot chili pepper, and water chestnuts. Stir-fry for 2 minutes, stirring constantly, until the peanuts are lightly browned.
4. Add the ginger and garlic, stir-fry for another 1 minute until fragrant. Return the shrimp to the skillet, pour in the sauce, and simmer for 2 minutes until slightly thickened. Serve with rice.