1-2dried red chileschopped, adjust to taste as these are quite hot
4scallionschopped
FOR THE SAUCE:
1/4cupwater
1/4cuptamari
2tablespoonsrice vinegar
1tablespoonhoney
1teaspoonSzechuan sauceor sriracha
1/2teaspoonsesame oil
1/2teaspoonminced garlic
1/2teaspoonminced ginger
1teaspoonarrowroot powder
Instructions
PAN FRY THE PEANUTS:
Heat the avocado oil in a wok or skillet over medium heat. Add the peanuts. Stir constantly for 4-5 minutes so they don't burn. Turn off the heat, and stir for another minute using the residual heat of the wok. Set aside to cool.
MAKE THE SAUCE:
In a small bowl whisk together all the sauce ingredients and set aside.
ASSEMBLE THE DISH:
Toss the shrimp with the salt, pepper and cornstarch in a large bowl.
Heat 2 tablespoons of the avocado oil in same wok or skillet that you used for the peanuts, over a medium-high flame.
Once hot, add the shrimp and sear on both sides until they turn pink.
Push the shrimp to one side of the pan, add the remaining tablespoon of avocado oil to the other side along with the garlic, ginger and dried red chiles. Sauté for 1 minute or so until fragrant.
Increase the heat to high, give the sauce a stir in case the cornstarch settled to the bottom then pour it into the skillet. Toss everything together and stir-fry for 30 seconds to 1 minute. The sauce should thicken quickly and coat the shrimp mixture.
Toss the scallions and peanuts into the pan then turn off the heat.