How to make it
Cut the shrimp down its length and devein. Add chicken bouillon powder and marinate for 20 minutes.
Add oil to a heated wok and stir-fry shrimp over high heat till 60% done. Remove shrimp from the wok and set aside.
Stir-fry green onions, Lee Kum Kee Minced Garlic, green and red peppers, and dried shrimp till fragrant. Add Lee Kum Kee Black Peppercorn Grinder, then add shrimp and mix evenly.
Stir-in remaining seasoning, add butter, and mix well. Pour in cornstarch water to thicken the sauce. Ready to serve.