Recipe: Kung Pao Shrimp with Garlic Egg Noodle

How to cook Kung Pao Shrimp with Garlic Egg Noodle using SySu products prepared by Chef Peter Ayson.


  • 6pcs white shrimp
  • Salt and Pepper. To taste
  • 1 tsp Custard Powder
  • ¾ cup Showa Flour
  • ¼ tsp Baking Powder
  • 1 cup cold Water
  • 20ml Cooking Oil
  • ¼ cup of diced Onions
  • 1 tbsp chopped garlic
  • 3pcs Dried Chili
  • 1 cup of Clara Ole Kung Pao Sauce
  • 1 tbsp brown sugar
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Black Bean Sauce
  • 300g Egg Noodles; Blanched
  • 100g Garlic Fried
  • Garnish: Peanuts, Fried Cumin Eggplant, Red Chillis, Cilantro


tastesetters asian flavor at reston (6 of 23)

  1. Season the shrimp.   Combine Flours, Baking Powder and water. Make into thin batter. Chill
  2. Coat Shrimp in batter. Deep Fry till golden brown. Set Aside
  3. Heat up oil in pan. Saute garlic, onions and chili. Add kung pao sauce. Add sugar. Simmer and set aside
  4. In a wok. Heat up sesame oil. Add black bean sauce. Saute Egg Noodles. And toss in fried Garlic.
  5. Place Garlic noodles in a bowl. Toss Shrimp in kung pao sauce. Place on top of noodles. Garnish with roasted peanuts, Fried Cumin Eggplant, Red Chilis and cilantro.
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またね Mata ne! 
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