BETTER THAN TAKEOUT - Easy Kung Pao Shrimp Recipe

[@TheeGaoSter]

Mandy, I just want to say although I love cooking I don't really have time, so I enjoy your videos by listening and learning from you. I really REALLY appreciate how knowledgeable you are.

[@hansdampf4055]

I love Kung Pao chicken! I love Sichuan cuisine. I will definitely try this. The recipe is already in my collection.

[@patrickhickey6440]

You are so wonderful a great cook and your presentation style is lovely Thank you

[@cherylrogers2807]

I just made this after finding all the right ingredients and I am blown away!! Thank you so much. I was afraid to attempt it but watched the video several times and followed your recipe and method exactly. Im very happy with the results!!!

[@yukuhana]

This make me really hungry. Nice recipe!

[@id10t98]

This is one of my favorite dishes and I love the way you say "...and you are done..." at the end 😊🤤

[@NormaIrisReyes-t8v]

Everything looks delicious

[@rickzzz1]

I found that my Dau Ban Jiang was quite chunky and the beans were a bit hard. Some recipes that I see recommend chopping, but this stuff really stains the cutting board. I used an immersion blender right into the jar and blended it and now I can just spoon it out as needed. It still has a little texture but much nicer.

[@svyatoslavrurikovich8831]

The overwhelming majority of Pixian doubanjiang from China is chunky since they're sold as-is with minimal processing (like the brand that Mandy has, which by the way is the best one to buy since it also has added chili oil in it; this brand does blend/process/chop their doubanjiang to some extent, however). There are much fewer brands that sell doubanjiang that has already been pre-blended/processed, like the one from Lee Kum Kee (which they label as "Toban Djan") which is close enough (but not quite the same) to the flavour of proper Pixian doubanjiang. The most authentic and expensive ones which are usually sold in aluminium bags are also the chunkiest ones with no blending/processing whatsoever, and also have no added chili oil (and are also, therefore, "drier" than the ones with added chili oil). Therefore for any Pixian doubanjiang not from the Lee Kum Kee brand, you do need to finely pre-chop the doubanjiang very thoroughly until it becomes a very fine paste with no chunks of peppers or beans whatsoever. The finer the paste, the better the taste. And yes, it _will_ stain your chopping board especially if you don't regularly season your wooden chopping board with oil or if you use chopping boards made from other materials.

[@CliffCarson]

@@svyatoslavrurikovich8831 she just spooned it from the jar into the pan, didn't see any chopping .. so it seems like it is already to go.

[@svyatoslavrurikovich8831]

@@CliffCarson I regularly buy that brand of Pixian doubanjiang and that specific jar she has is _partially_ pre-chopped. No massive chunks but smaller chunks that still need to be finely chopped into a paste if you really want to extract all the flavour. You can certainly use it directly if you're not fussed about it, however. Just keep in mind that there will be whole beans and small chunks of chili peppers in there.

[@tan3964]

Wonder where you buy it to guarantee freshness.

[@PaulinasKitchenCanbyVioletta]

Knowledge 101 from a Chinese cook. It's good to know other Kung Pao recipes.

[@dougblalock5175]

Excellent as always! My Chinese wife loves for me to make your dishes for her. Thanks and Godspeed good woman.

[@richkretzschmar7170]

Kung Poa shrimp is delicious. My new favorite 🦐.

[@bengolfs1]

Very talented. You check all the boxes, Mandy!!!

[@johnpalmer5367]

Another excellent video Mandy! I love how clear and concise you are. I hate having to deep-fry anything because the oil spatter and smell really annoys my wife even though she loves the food. This recipe seems like it will be worth it.

[@partyinthecloudkingdom]

shaking to cover it in cornstarch is so easy, i've been doing that for a while. i never thought of covering with an initial thin layer of cornstarch to help more stick though!

[@dunderwood4444]

Making this over the weekend, Better than take out is a understatement, these recipes are far superior & healthier 😋 compared to take out. Big up from Brooklyn NY

[@davidvasquez3564]

I lived in Bushwick on Wilson Ave. off Halsey St. Brooklyn for 20 years now in Clw, Fl.

[@yanainqatar]

whats the alternate of chinese cooking wine? cant find here in my place

[@djfnala]

I made this recipe today! It was great. Very flavorful.

[@joymarshek7574]

I’m going to look for the ingredients that I’ll need this weekend and make this dish. Thanks for your videos!

[@Amarie1961]

I love your Better Than Takeout Series.

[@kimsochan7152]

Thank you chef i like your food . Thank for share language

[@markwakeley3835]

Definitely trying this recipe(with a reduction in the hot spices). Looks delicious. Also, you have the cutest peppermill.

[@jack6964]

Hi Mandy, we make your Kung Pao chicken all the time. It’s a great recipe. I am now looking forward to trying this Kong Pao shrimp recipe. Thanks for sharing it with us!

[@RedDragonVideos]

I love the crispy shrimp. I will try this method. Maybe if I perfect this, I will try the Kung Pao recipe. Thank you Mandy. Have a great day😍💞🐲🙏🌞

[@olyman63]

Amazing show thank you Mandy. Very delicious and yummy and eye appealing. Amazing job have a great day

[@Mink70]

I enjoy your videos and recipes. Thank you for sharing.

[@ShadowPoet]

Awesome recipe! thanks as always--best channel on KZbin! 🥰

[@patphares6258]

Excellent tutorial and recipe….. thank you Mandy!

[@elaineellis-harding1300]

Thank you very much for for sharing looks delicious 👍

[@dawnrobbins5877]

The shrimp is magic! ✨✨✨

[@zomikki]

i'm so excited to try this recipe! ❤️ thank you mandy!

[@ivyclark70]

Oh Mandy! I made the mistake of watching before dinner and now I’m starving but dinner is not for another hour yet. 😢 This looks super yummy! ❤

[@realLuftikus]

Mandy, great recipe. Just got my wok today, got all the ingrdients and tried it out. Absolutely fantastic, so delicious. Love to cook your other recipes. 🥰

[@SoupedUpRecipes]

Thank you for supporting me. Hope you enjoy using the wok!

[@susieangelo6410]

Another Winner Here! Thanks, Mandy for another Shrimp Recipe! Stay Happy! 💜

[@keldonmcfarland2969]

Once again, you have hit a home run!

[@paroblynn]

This looks delicious, thanks for sharing!!!

[@wendyjennings1502]

Mandy you are so precious! I love your presentations! Thank you so much. I have had so much success with cooking your recipes. Hugs from our family in GA SILLY. BUT COULD YOU DO A SHORT VIDEO ON USING CHOP STICKS 😊

[@Jordenweiss]

Your recipes always appear so delicious! Thank you so much!

[@lisamariee3546]

Your recipes always look amazing

[@weidles]

The best I have seen so far.

[@sk87est]

너무 맛있어 보여요! Wow, I'm gonna make this for sure. Your explanation is excellent for all your videos. Such a talented lady ^_^

[@Red-ct6wx]

Looks scrumptious and I love spicy food hopefully I can find those three items!! Thanks for another great video 😋

[@ReneesatItAgain]

My hubs & I love Kung Pao Chicken or Shrimp! We definitely got the red chili peppers! For the 2 hard-to-find ingredients, I plan to check local Asian foods stores. Looks so good!!!

[@FazochGreatness]

One of my favorite dishes Thank you

[@HyperactiveNeuron]

Love this dish so much. One is my all time favorites. After using Pixian Doubanjiang, Chinkiang black vinegar and Sichuan peppercorns in my own cooking, I would never leave these out. All 3 of these ingredients changed my cooking in a big way 😁

[@oldpreach]

Rindy is a national treasure and must be protected at all costs !

[@ernestkovach3305]

Thank you, so healthy and delicious.

[@jasmineb5697]

I always make Kung Pao chicken with cashews or nuts. I never made Kung Pao shrimp and not sure why. But will try this weekend since I a, getting some shrimp. Thanks Mandy ❤️❤️

[@bolinfan1519]

What a nice young lady! Thank you for this wonderful recipe. Kung Pao Shrimp, aka Kung Fu Shrimp.

[@beatrixjones2982]

Addictive! I love this channel. New subscriber right here 💙💙

[@kalanilul]

thanks for another great video! I was wondering if you knew how to make Laksa? If so I’d love to see how you prepare it!

[@hafeezurrahman1000]

Thanks for this great recipe 👌 What can be used to replace cooking wine?

[@suki4290]

This looks amazing Mandy!

[@MrTargenor]

Agreed Mandy it needs to be Mala flavour ❤❤❤ Love from Denmark

[@purplelady9027]

The corn starch came off the shrimp in the hot oil. The sauce was delicious.

[@helpchef]

Looks delicious and thank for sharing

[@constexprThoughts]

Cooked this today, tasty!!

[@eveamigo3317]

thanks fir sharing your videos, hope to hear some keto recipes, keepsafe always

[@SmallKitchen7]

I'm making this, right now thanks for sharing

[@-RONNIE]

Nice video thanks 👍🏻

[@howardjohnson2138]

Very good. Thank you

[@Trappy1]

This looks so delicious!

[@keicaam]

I think Toban Djan can be replaced with Gochujang, Korean sauce. I have both of them and they are very similar.

[@kevinleonard7091]

Thanks this is so so awesome

[@larrysmith9315]

Man! I would love to see you have a video on all the different Chili Peppers used in Asian cuisine(fresh and dried) and their substitutes for those of us in the USA that can’t buy them also as a thought you should sell the seeds so we could grow our own we just don’t know exactly which seeds to buy ok P.S I love your recipes and all of your videos you are truly amazing!😊

[@serathion]

I love your gongbao chicken recipe, will be interesting to try it with shrimp. Skipping the doubanjiang is not allowed! :D Have you thought about making an episode about Chinese cooking knifes? I would like to know more about them and found most things online to be contradicting each other. I could use a trusted source

[@davidsteer9757]

Great recipes and show. What's the link to your merchandise or shop ? Do you deliver to Vietnam 🤪

[@Naaayooo]

I have to make this! Looks so tasty 😋

[@basimaamawi4422]

شكرا

[@Nishiskitchenrecipe]

Looking yummy

[@robylove9190]

Thanks Mindy ❤️

[@briancooney9952]

is the Lao gan ma with fermented bean, a suitable replacement for dou ban jiang? I tend to throw a teaspoon of that into various stir fries that i make, with good results

[@thejadeemperor3340]

Hi Mandy been watching your videos since two years ago always used these recipes I have been trying to make a New Years east for my family any tips to make that many dishes

[@susieangelo6410]

Watch Mandy's Chinese New Year Preparation 12 Dishes Video: kzbin.info/www/bejne/mpbHYXpsgc56brs

[@evaartzz]

А куда дели соус? Который делали на 1:10

[@davidward5545]

Is there a more savory recipe and not so much sugar? It would be awesome if there is. Love watching you videos. Vicky

[@eddieflowers7939]

Boy, this looks fabulous! Thanks for sharing; Gale Flowers 🌸

[@deanbishop]

How have you not made this yet!?

[@uchiha78]

Do you take out the ginger? In the video the ginger pieces look pretty big. Hard to see how thin they are. I tried the recipe with lil diced squares and they were still pretty strong. Not for me I like ginger taste but it was a bit much for some of my guests haha. Loved the recipe, thank you =)

[@southpoint5696]

*Kung Pao Shrimp!* ♥♥♥

[@daveroberts9804]

Made it! So good except I added too much Sichuan pepper corns.

[@losslesssounds1665]

Hi, A quick question if someone can answer. How early can we fry meat or shrimp in this recipe and keep it aside ? I am planning to make 3 of your recipe for guests so i can get it ready all in advance

[@sabazafar9562]

We can’t have wine, is there an alternative or can you make it without it?

[@S1L3NTG4M3R]

THANKS :)

[@glacialimpala]

But if we toss meat in a lot of excess starch we have to throw away starch, right? Or do you keep it in the fridge to toss more meats in it?

[@azamarabear]

Wow 😮

[@cookingsaad]

Hi Nice video

[@709466ok]

O God serve us Shrimp 🦐 in Heaven 🍤🙏

[@recipesoutsider3228]

Super

[@sumi0011]

Nice 👍👍😱😱💖💖💖💖

[@ilham-o3u]

i am allergic to wine. is it ok if i dont use it?

[@jomartv2000]

Oishi! as always😋😋

[@princeeverlove]

Lady Mandy Ni Hao🐼 Xie Xie 🍜

[@rugiesaccoh6689]

nice video

[@preventwwiii]

Those burnt peanuts were definitely "instructional" and not you actually accidentally burning them in the first take, right? 🤣

[@SoupedUpRecipes]

Of course, I won't admit that.

[@saucesgalore]

Never burn your nutz.

[@howardjohnson2138]

I love anything with shrimp, but not hot (spicy)

[@jpallen719]

In my past experience…. Or stirfry aromatics until you have to leave the house……😂😜

[@GohAhweh]

I just adore you💋

[@AB-kg6rk]

Your adorable! ❤

[@Z健康暴富好运]

希望播主下次 用 克 来表述 不然我不知道要加多少

[@fefnesk]

There are no nuts "that i am not allegic to" :D

[@anastasiatselos4964]

J’aurai aimé une traduction en français.

[@stevedobson7837]

Yummo