Kung pao shrimp from The Shun Lee Cookbook: Recipes from a Chinese Restaurant Dynasty by Michael Tong

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • nicolepellegrini on May 12, 2017

    Excellent. Another dish from this cookbook that just summons memories of classic Chinese restaurant cooking, a perfect blend of sweet and spicy and sour and crispy textures. Make sure your wok and oil are super hot to get the textures just right.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.