Prepare the shrimp. Have about 1/2 lb of raw peeled shrimp defrosted. I would choose bigger shrimp as well. Make a cut lengthwise on the back of the shrimp.
Marinate the shrimp with a quarter tsp salt, 1 tsp shaoxing wine, 1 tbsp egg white and 2 tbsp potato starch. Mix well and cover with plastic wrap. Store in fridge for 20 minutes.
Cut dry chilies into 1 inch pieces. Shake out the seeds. Cut scallion white into 1/2 inch slices. Slice garlic and ginger.
Slice one celery stick at an angle into a diamond shape.
Mix all the ingredients of Kung Pao Sauce
Roast cashew nuts with a pan on medium heat. This takes about 5-8 minutes. You can add a little oil to help roasting. If your nuts come roasted, you don't have to do this step. Take out and set aside.
In a wok or deep pan, drop in 1 cup of oil. When the oil heats up to about 300 F, drop in the shrimp(you can test with chopstick to see if bubbles come out, if so the oil is hot enough). Gently separate the shrimp, then add the celery. When the shrimp are half-cooked, drain or take out with a strainer.
In a pan, use about 3 tbsp cooking oil, you can use the oil from the previous step as well. Drop in dry chilies and some Sichuan peppercorn. Slowly cook until you can smell the aroma. Drop in the aromatics cook until fragrant. Drop in shrimp and celery stir fry until just cooked. Stir Kung Pao sauce before adding in the pan, mix well as you can see the sauce thickens, lastly mix in the cashews. Mix well and serve.
