Dinner with P.f. Chang's kung pao crispy tempura battered shrimp with a sweet and spicy kung pao sauce, kung pao
Photograph the shelf it sits on and tonight's recipe is written around everything that is there.
On the label
BATTERED TEMPURA SHRIMP (SHRIMP, WATER, ENRICHED BLEACHED WHEAT FLOUR [BLEACHED WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], DEGERMINATED YELLOW CORN FLOUR, BLEACHED WHEAT FLOUR, MODIFIED POTATO STARCH, SALT, WHITE CORN FLOUR, MODIFIED CORN STARCH, DEXTRIN, LEAVENING [BAKING SODA, SODIUM ACID PYROPHOSPHATE, SODIUM ALUMINUM PHOSPHATE], DEXTROSE, SOYBEAN OIL, TORULA YEAST, SPICE, DEHYDRATED ONION, YEAST, XANTHAN GUM, SUCRALOSE), SAUCE (WATER, SUGAR, SOY SAUCE [WATER, SOYBEANS, WHEAT, SALT], CHILE GARLIC PUREE [CHILE PEPPERS, DISTILLED VINEGAR, GARLIC, SALT], CONCENTRATED CHICKEN STOCK, SOYBEAN OIL, SALTED SAKE [WATER, RICE, SALT], GARLIC PUREE, CORN STARCH, DISTILLED VINEGAR, SALT, GINGER PUREE, SESAME OIL).
P.f. Chang's, frozen fish & seafood, serving 125 GRM, package 30 oz/850 g. Ingredients as printed on the label.
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Cooks as shrimp, stir fry sauce. Half of it left? Use up the shrimp.