Kung pao shrimp from 168 Better Than Takeout Chinese Recipes (page 162) by Mandy Fu

  • ground white pepper
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  • scallions
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  • Serves : 2-3

  • EYB Comments

    Can use walnuts or almonds for peanuts, white vinegar or rice vinegar for Chinese black vinegar, ginger juice and water for Chinese cooking wine. See recipe for a non-spicy variation. Shrimp marinates for 15 minutes.

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Notes about this recipe

  • Eat Your Books

    Can use walnuts or almonds for peanuts, white vinegar or rice vinegar for Chinese black vinegar, ginger juice and water for Chinese cooking wine. See recipe for a non-spicy variation. Shrimp marinates for 15 minutes.

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