top banner alert icon

In response to COVID-19, disconnections are suspended through May 31, 2021 and payment arrangement options are available. Read our latest COVID-19 updates.

Kun Pao Shrimp with Broccoli

Demonstrated by: Chef Steven Chiang - Hilton Hawaiian Village's Golden Dragon.
Narcissus Festival - 1999.



Kun Pao Shrimp with Broccoli

  • 10 medium-size shrimp
  • 1 egg white, beaten
  • 1 teaspoon cornstarch
  • 4 tablespoons salad oil
  • 5 dried chili peppers
  • 1 green onion, cut into 1-inch pieces
  • 2 tablespoons hoisin sauce (Chinese soybean sauce)
  • 1 tablespoon catsup
  • 1 tablespoon soy sauce
  • 2 teaspoons vinegar
  • 2 teaspoons sugar
  • 2 teaspoons brandy
  • 1 teaspoon sesame oil
  • 1 cup salad oil for frying
  • 2 oz long rice or rice sticks
  • 4 broccoli flowerets, blanched
  • 1 tomato, sliced or cut into wedges


Shell and clean shrimp. Combine egg white, cornstarch, and 1 tablespoon of the salad oil; add shrimp and marinate for 10 minutes. Heat wok, add the remaining 3 tablespoons salad oil. Saute; shrimp until almost done; remove shrimp. To the wok, add peppers; saute; until peppers turn black. Add green onion, hoisin sauce, catsup, soy sauce, vinegar, sugar, brandy, sesame oil, and shrimp. Stir-fry for 20 seconds. In another wok, heat the 1 cup salad oil to 375°F. Fry long rice until light and puffy; drain. Place on serving platter. Place broccoli on long rice. Place shrimp mixture around broccoli. Garnish with tomato. Makes 2 servings.


Leave a review

Overall Rating
Selecting the check box will display a pop-up.