Comments on: Kung Pao Shrimp (Kung Pao Prawn)

By: Elaine

Elaine — Thu, 16 Apr 2026 06:50:56 +0000

In reply to Renee. This step should involve adding large scallions and toasted peanuts. I have corrected it—thank you for pointing that out.

By: Renee

Renee — Fri, 10 Apr 2026 02:11:56 +0000

You mentioned “Place peppers and scallion. Continue frying until the peppers are slightly soft (around 20 seconds). ” What peppers are you referring to? I don’t see any other peppers besides dried chili pepper. Thanks.

By: Elaine

Elaine — Tue, 08 Oct 2024 07:43:40 +0000

In reply to Dylan H. Hi,Dylan Thank you for your wonderful comment! I'm glad you enjoyed the authentic Sichuan recipe! It's true that traditional flavors really make a difference, and I appreciate you recognizing that. Happy cooking!

By: Dylan H

Dylan H — Mon, 07 Oct 2024 12:22:18 +0000

Delicious and authentic Sichuan recipe. To me, this is the only way Kung Pao should be prepared and enjoyed, not those whitewashed Americanized recipes you see online (looking at you Delicious Magazine!) and in takeaway restaurants.

Thankyou for sharing.

By: Dylan

Dylan — Mon, 07 Oct 2024 12:20:36 +0000

Delicious and authentic Sichuan recipe. This is how Kung Pao should be made, not the whitewashed american versions of chinese food you see online (looking at you Delicious Magazine!)}

Thankyou for sharing!

By: Dainis

Dainis — Tue, 28 Jul 2020 23:28:35 +0000

In reply to Elaine. ah. next time. making it tonight without the sichuan peppers. it does miss something...

By: Lorraine flandina

Lorraine flandina — Fri, 28 Feb 2020 22:52:21 +0000

I once made shrimp po, I got the recipe from a magazine, made the sauce from scratch it was ver good, lost the recipe, can’t seem to fine it on the intent…

By: Elaine

Elaine — Wed, 05 Feb 2020 06:07:09 +0000

In reply to Dainis. We do not crush the Sichuan peppercorn in Kung Pao dishes.

By: Dainis

Dainis — Fri, 31 Jan 2020 22:25:31 +0000

Great recipe except for the sichuan peppercorns. My wife and I found that the unique flavour of the peppercorns overpowered the dish. Made it next time without the peppercorns and it was great. Maybe because I semi crushed the peppercorns?