Comments on: Kung Pao Shrimp (Kung Pao Prawn)

By: Dainis

Dainis — Tue, 28 Jul 2020 23:28:35 +0000

In reply to Elaine. ah. next time. making it tonight without the sichuan peppers. it does miss something...

By: Lorraine flandina

Lorraine flandina — Fri, 28 Feb 2020 22:52:21 +0000

I once made shrimp po, I got the recipe from a magazine, made the sauce from scratch it was ver good, lost the recipe, can’t seem to fine it on the intent...

By: Elaine

Elaine — Wed, 05 Feb 2020 06:07:09 +0000

In reply to Dainis. We do not crush the Sichuan peppercorn in Kung Pao dishes.

By: Dainis

Dainis — Fri, 31 Jan 2020 22:25:31 +0000

Great recipe except for the sichuan peppercorns. My wife and I found that the unique flavour of the peppercorns overpowered the dish. Made it next time without the peppercorns and it was great. Maybe because I semi crushed the peppercorns?

By: Elaine

Elaine — Mon, 18 Nov 2019 00:37:09 +0000

In reply to Brian. Sorry Brian. It seems that the sugar is really missed. I have already updated the recipe.

By: Brian

Brian — Fri, 15 Nov 2019 21:04:44 +0000

Hi there,

It’s not clear or listed with the ingredients how much sugar or honey should be used for this dish, am I missing something?

By: Elaine

Elaine — Sun, 21 Jul 2019 00:21:21 +0000

In reply to Paige. Thanks. Happy cooking. Paige.

By: Paige

Paige — Sat, 20 Jul 2019 20:34:54 +0000

Oh, I love this dish! I used to order it all the time when I lived in Changsha. Ma la do fu was my other great favorite. Hunan style is the very best! Thank you for posting this!

By: Elaine

Elaine — Sun, 20 Jan 2019 11:01:56 +0000

In reply to Michelle. Sure, Michelle. I will add your Email in the newsletter list.