Ingredient List: P.F. Chang'S Kung Pao Tempura Shrimp
Ingredients
Battered tempura shrimp (shrimp, water, enriched bleached wheat flour [bleached wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid], degeremed yellow corn flour, bleached wheat flour, modified corn starch, salt, white corn flour, 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], chile garlic puree [chile 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).
Allergens
Contains: crustacean shellfish (shrimp), sesame, soy, wheat.
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