by Sarap Diva
Join Asia’s Songbird Regine Velasquez-Alcasid as she shows off her culinary expertise and whips up delightful dishes via her newest cooking talk show, Sarap Diva.
Kung Pao Shrimp - Another version of the popular Szechuan dish, made with shrimp. This dish is similar to the famed Kung Pao Chicken although some cooking procedure varies. The Kung Pao sauce gives life and flavor to this dish. A nicely dressed tangy shrimp dish best served over rice noodles!
- 5-7 jumbo shrimps
- Red and green bell peppers
- Canton noodle
- Soy sauce
- Patis
- Vinegar
- Hoisin sauce
- Red sugar
- Peanut oil
- Unsalted roasted peanuts
- Coriander
- Sili
- Kinchay
- Basil
- Sesame oil
1. Sautee bell peppers, and sili with peanut oil.
2. Add in Shrimps.
3. On a bowl combine soy sauce, vinegar, Hoisen sauce, Red sugar and mix in. Combine into the shrimp mixture.
4. Continue to cook for 2 mins.
5. Add kinchay, basil and sesame oil.
6. Season with patis.
7. Place the shrimp w/ sauce mixture over cooked canton noodles.
8. Garnish with coriander and peanuts.
2. Add in Shrimps.
3. On a bowl combine soy sauce, vinegar, Hoisen sauce, Red sugar and mix in. Combine into the shrimp mixture.
4. Continue to cook for 2 mins.
5. Add kinchay, basil and sesame oil.
6. Season with patis.
7. Place the shrimp w/ sauce mixture over cooked canton noodles.
8. Garnish with coriander and peanuts.
Recipes,
Sarap Diva,
Seafood
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