Comments on: Kung Pao Shrimp (宫爆虾球)

By: Stephen

Stephen — Thu, 21 Dec 2023 01:25:06 +0000

A simple and straightforward recipe which produces a delicious dish that satisfies the craving for takeout. Thank you!

By: DAK

DAK — Mon, 06 Nov 2023 00:24:06 +0000

Thank you. This recipe is fantastic….I have made 3 times in the last 2 weeks….family loves it

By: Robbie

Robbie — Wed, 25 Oct 2023 18:49:53 +0000

Excellent!

By: Maggie Zhu

Maggie Zhu — Tue, 24 Oct 2023 14:19:22 +0000

In reply to Tom. So happy that you like this one! It's one of my favorites too :)

By: Tom

Tom — Tue, 24 Oct 2023 11:14:12 +0000

I cook a lot of Asian food and my wife thinks this is the best thing I have made for a while. It is great. And easy. Will be in our rotation, in fact we are having it again today !!

By: Frank Hochman

Frank Hochman — Mon, 10 Aug 2020 16:32:58 +0000

VERY good recipe. I used lots of ginger in lieu of scallions, since my wife has problems with most onions and chicken stock replaced Chinkiang wine. I may try this again using chicken. Thanks

By: John Horst

John Horst — Mon, 29 Apr 2019 00:48:07 +0000

Just spent an afternoon stalking our local Asian markets… and finally found one that had the wine, vinegar, and Sichuan peppercorns… Got the rest of the ingredients from your Kung Pao sauce… I went against your advice on the veggies – used carrots, broccoli, celery, and onions… Now I understand why you recommend two at most… Too many flavors competing with each other…

Otherwise, LOVE IT!!!

By: Stuart

Stuart — Wed, 09 Jan 2019 20:24:31 +0000

Another excellent dish from Chef Zhu. Made this last night exactly as recipe is written. Wonderful flavors.