Simple yet delicious Kung Pao Prawn recipe, way better and healthier than anything you'll get from any Chinese takeout joint  INGRED...

Kung Pao XXXL Prawns

14 April 2015


Simple yet delicious Kung Pao Prawn recipe, way better and healthier than anything you'll get from any Chinese takeout joint 

INGREDIENTS
    For the Prawns:
  • 2 tablespoons oil
  • 1-inch piece ginger, peeled and thinly sliced
  • 1/4 red onion, quartered
  • 1/2 green bell pepper, cut into pieces
  • 8 dried red chilies (reduce or add more based on how much heat you want) 
  • 13-15 big prawn, shelled, peeled and deveined – 1/2 Kg FishVish XXXL Prawns or 16-20 FishVish XXL Prawns
  • 40 gms roasted peanuts
  • 3 spring onions, use the white parts only
    For the Kung Pao Sauce:
  • 4 tablespoons dark soy sauce
  • 2.5 tablespoons brown sugar
  • 1/2 teaspoon corn starch
  • 4 tablespoons water
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon Apple cider vinegar
DIRECTIONS
  1. Mix all the sauce ingredients and set aside
  2. Thaw the FishVish XXXL Prawns or FishVish XXL Prawns completely and pat dry with a kitchen towel
  3. Heat up a wok and add the cooking oil until the oil is very hot. Add the ginger and do a few quick stirs. Add the onion, green pepper, and dried red chilies. Stir-fry until you smell the spicy aromas from the dried red chilies.
  4. Add the prawns and roasted peanuts and keep stirring.
  5. When the prawns are almost cooked, about 2 to 3 minutes, add the Kung Pao sauce and keep stirring until the sauce thickens.
  6. Add the chopped spring onions, do a few quick stirs, dish out and serve hot.

Recipe & Image Credit: Rasamalaysia.com
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