Kung Pao Pasta

It was basically a kungpao seafood, but turned ou that we had leftover so i mashed the kungpao with a little touch of italian taste. A crossover, indeed ;)

Here goes the recipe.

Seafood kungpao:

150gr shrimp, cleansed, better use halfcooked shrimp if you don't like to chop heads and clean the mess.

2 sticks of leek, cut it rather big

2 cloves of garlic, sliced

2 spoonful of sesame oil

3 spoonful of roasted peanut

1 spoonful oyster sauce

2 spoonful of thick soy sauce

2 sticks of cayenne pepper

sunflower oil

salt and pepper

Heat your pan up on high heat and pour 2 spoonful of sunflower oil, wait until the oil heaten up. Toss sliced garlic and leek in, saute until it fragrant. Add cayenne pepper, stir in until you smell chilli aroma. Put your shrimp into the mixture, stir until the color turn pink. Pour in sesame oil, oyster sauce, soy sauce, and roasted peanut. Mix well. Sprinkle salt and pepper to taste.

You can eat this kungpao with hot steamed rice or as i suggested, mix it with al dente pasta.

Smakelijk eten!