Recipe Shed

Ken Homs crispy shrimp paste chicken with spicy peanut butter noodles

For the marinade

2-3 chicken breasts, cut into chunks

2 tbsp shrimp paste

1 tbsp Shaoxing Chinese rice wine

1 tbsp ginger juice (squeezed from 2 cm grated ginger)

2 tsp caster sugar

2 tsp sesame oil

50g plain flour

For the noodles

Medium egg-noodles (according to appetite)

12 sugar snap peas

3 garlic cloves, finely chopped

2 cm piece of ginger, finely chopped

2 tbsp chilli bean sauce

2 tbsp smooth peanut butter or sesame paste

1 tbsp dark soy sauce

1 tbsp caster sugar

300ml chicken stock



Hi, I am Norbert Lacle former internacional chef and vice president of AB Universal LLC. I have found that cooking calms me down and relaxes me (at least mostly, sometimes it drives me crazy!) And that it even makes me happy and satisfied from time to time.

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