Lee Kum Kee Menu-Oriented Sauces come in many flavours to help you create delicious dishes and save time in the kitchen. Prepared from Sichuan Province classic Douban, this sauce is superb for preparing the Hot & Spicy Shrimp in the Sichuan style.
Sichuan Hot & Spicy Shrimp
Heat 1 tbsp oil sauté the prawns until cooked. Add Chinese celery and toss well. Add the Lee Kum Kee Sauce For Sichuan Hot and Spicy Shrimp and green onions. Stir well to heat through.
Ingredients:
Water, Chilli Bean Paste (Chilli Peppers, Broad Beans, Salt, Wheat Flour), Salted Chili Peppers, Dried Glucose Syrup, White Sugar, Soybean Oil, Soy Sauce (Water, Salt, Soybeans, Wheat Flour), Salt, Chili Pepper Powder, Yeast Extract (Yeast Extract, Water, Salt), Shrimp Paste (Shrimps, Salt), Dried Shrimps, Fish Extract (Anchovy, Salt), Dehydrated Garlic, Dried Flounder, Shrimp Powder (Shrimps, Salt), Shallots, Modified Corn Starch, Dried Chilli Peppers, Spices, Flavouring, Colour (E160c), Flavour Enhancers (E631, E627). Contains Wheat, Soybeans, Crustacea, Fish.
Allergens:
Wheat, Soybeans, Crustacea, Fish
Pack Sizes:
50 g, Sauce Pack
