Kung Pao shrimp

Bee Yinn Low’s selected kung pao shrimp combines juicy shrimp, green bell pepper and roasted peanuts in a spicy, savoury, sweet and sour sauce. Her version adds sweet soy sauce to the more familiar soy, vinegar and sesame seasoning.

The own sauce mixes regular soy with prepared ABC kecap manis, cornstarch, water, sesame oil, white pepper, selected Chinese black vinegar and sugar. The sweet soy sauce contributes a thick, sweet and salty note.

Oil first heats sliced ginger, then onion, green bell pepper and selected whole dried red chilies. Shrimp and the roasted peanuts join the stir-fry; in the selected whole-chili approach, the chilies are removed before serving.

When the shrimp are nearly cooked, the sauce enters and thickens around them. Only the white parts of the scallions are used for the final quick stirs.

The finished shrimp are served hot. Low suggests separately prepared steamed rice, fried rice or noodles with hot and sour soup for a larger Chinese-style meal, rather than folding these dishes into the stir-fry.