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Dinner with P.f. Chang's kung pao crispy tempura battered shrimp with a sweet and spicy kung pao sauce tempura shrimp, kung pao

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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, SODIUM TRIPOLYPHOSPHATE [TO RETAIN MOISTURE]), SAUCE (WATER, SUGAR, SOY SAUCE [WATER, SOYBEANS, WHEAT, SALT], CHILI GARLIC PUREE [RED CHILI 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 g, package 10 oz/283.5 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.