Kung Pao Shrimp with Garlic Egg Noodle

Ingredients

• 6 pcs White Shrimp, cleaned and shelled tail on
• to taste Salt and Pepper
• 1 tsp Custard Powder
• 3/4 cup Showa Flour
• 1/4 tsp Baking Powder
• 1 cup Cold Water
• 1/4 cup Diced Onions
• 1 tbsp Garlic, chopped
• 1 tbsp Dried Chili
• 1 cup Clara Olé Kung Pao Sauce
• 1 tbsp Brown Sugar
• 1 tbsp Lee Kum Kee Sesame Oil
• 1 tbsp Lee Kum Kee Black Bean Garlic Sauce
• 300 g Egg Noodles, blanched
• 100 g Garlic, minced and fried
• Peanuts

  for garnish
• Fried Cumin Eggplant (Sprinkle with Cumin before frying)

  for garnish
• Red Chilli Dried

  for garnish
• Fresh Cilantro

  for garnish