Comments on: Kung Pao Shrimp (Kung Pao Prawn/宫保虾) Recipe

By: Chong

Chong — Fri, 17 May 2013 14:08:50 +0000

This is a lovely recipe…It is the way we like our Kung pao . Great flavours and well balanced.The chilis really sets it off and you can adjust the “hot” with the number of chilis
Look forward to trying other recipes and thank you

By: Rasa Malaysia

Rasa Malaysia — Sun, 24 Feb 2013 02:16:36 +0000

No need.

By: Mitika

Mitika — Sat, 23 Feb 2013 09:28:44 +0000

I had 2 questions- the prawn and does not need to be marinated ? And you have not specified salt in the recipe..is that for a reason?

By: Rasa Malaysia

Rasa Malaysia — Mon, 27 Aug 2012 20:01:38 +0000

This recipe serves 2 people with steamed rice. :)

By: Sumol

Sumol — Mon, 27 Aug 2012 18:58:17 +0000

Hi, I tried this with success at home.. However I now have to replicate it for 8 people. I might have missed the information from the recipe, however how many servings does this recipe make? Thank you so much and I really enjoy Rasa Malaysia recipes!

By: ricky

ricky — Thu, 12 Jan 2012 12:25:32 +0000

Great taste.I used to cook little chinese style food on week ends .After few try of your receipe my friends are really enjoying it .
thanks and keep it up .Tonight is KUNG PAO fish.

By: Rasa Malaysia

Rasa Malaysia — Fri, 18 Nov 2011 07:39:57 +0000

Did you use sweet soy sauce, which is very dark in color? If so, 1 tablespoons and 2 tablespoons soy sauce will make it dark.

By: Candace

Candace — Fri, 18 Nov 2011 01:04:14 +0000

Made this tonight and it was really good but didn’t get that dark color like your pic or when you get at a restaurant. I went to our asian store and followed the recipe exactly. I added cornstarch to thicken. Any other suggestions?

By: springsblue

springsblue — Sat, 12 Nov 2011 01:58:07 +0000

I just made your Kung Pao Shrimp with XL Jumbo Shrimp and it was delicious!! Amazingly simple to make too! I ordered your book from Amazon and it came in the mail. Made my day =)

By: Robin

Robin — Thu, 07 Jul 2011 03:59:20 +0000

I have a few silly questions (I’m a terrible cook, but I want to make this for my boyfriend)….

Do you make this with cooked, raw, or frozen shrimp?

How do you know when the shrimp is “half-cooked”? (On that note, how long does it take for them to fully cook?)

And finally, what temperature do I set the wok on?

Thanks in advance!!!