1) Fully coat shrimp with potato starch and shake off excess. 2) Deep fry shrimp in a fryer or wok at 390-400 degrees for about a minute to minute half. 3) Drain shrimp. 4) In a hot wok or fry pan add ...
Flash in the pan: bringing you simple, quick, but not dumbed-down recipes. This Kung Pao shrimp recipe is adapted from a Kung Pao chicken recipe by Fuchsia Dunlop in her book Land of Plenty: A ...
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