Chinise New Year Recipe: Kung Pao Shrimp with Garlic Egg Noodle

6              pcs         6pcs white shrimp, cleaned and shelled tail on

Salt and Pepper to taste

  Shrimp Batter: 

1              tsp          custard powder

3/4        cup         showa flour

1/4        tsp          baking powder

1              cup         cold water


20           ml           cooking oil

1/4        cup         diced onions

1              tbsp       chopped garlic

3              pcs         dried chili, chopped

1              cup         Clara Ole Kung Pao Sauce

1              tbsp       brown sugar


1              tbsp       Lee Kum Kee Sesame Oil

1              tbsp       Lee Kum Kee Black Bean Garlic Sauce

300         g              Egg Noodles; Blanched

100         g              garlic minced fried




fried cumin eggplant (sprinkle with cumin before frying)

red chilli dried

fresh cilantro



1) Season the shrimp with salt and pepper.  In a separate bowl, combine flours, baking powder and water. Mix into thin batter.  Chill until ready to use.

2) Coat shrimp in batter. Deep fry until golden brown. Drain excess oil.

3) Heat up oil in pan.  Saute garlic, onions and chili. Add Clara Ole Kung Pao Sauce and sugar. Simmer and set aside.

4) In a wok, heat up Lee Kum Kee Sesame Oil, Lee Kum Kee Black Bean Sauce. Add egg noodles and fried garlic.  Saute until noodles are covered with sauce.

5) Place noodles in a bowl.  Toss shrimp in Clara Ole Kung Pao Sauce. Place on top of noodles.  Garnish with roasted peanuts, fried cumin eggplant, red chilis and cilantro.