Kung Pao Shrimp (and how to make shrimp extra plump)

Name: Kung Pao Shrimp (and how to make shrimp extra plump)
Ingredients: 8 oz medium or large shrimp (deveined and shelled (cut in half if using large shrimp)); 1 heaping tsp baking soda; 1 tsp vegetable oil; 3 tbsp roasted peanuts; 6 chili peppers; 1/2 tsp Sichuan peppercorns; 1 clove of garlic (minced); 1 scallion (finely chopped); 3 tbsp light soy sauce; 2 tbsp shaoxing cooking wine; 2 tsp granulated white sugar; 1 tsp black vinegar; 4 tbsp water; 1 tsp cornstarch

"This dish is an easy Chinese stir-fry that features extra plump and crunchy shrimp with the help of a secret ingredient. Do you ever have problems when cooking your shrimp? They shrink in size, sometimes..."

INGREDIENTS

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8 oz medium or large shrimp (deveined and shelled (cut in half if using large shrimp))

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1 heaping tsp baking soda

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1 tsp vegetable oil

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3 tbsp roasted peanuts

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6 chili peppers

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1/2 tsp Sichuan peppercorns

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1 clove of garlic (minced)

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1 scallion (finely chopped)

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3 tbsp light soy sauce

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2 tbsp shaoxing cooking wine

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2 tsp granulated white sugar

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1 tsp black vinegar

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4 tbsp water

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1 tsp cornstarch

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