Thursday, July 21, 2011

Kung Pao Prawns (宫保虾)

15 medium sized prawns - washed, deshelled and deveined
5 dried chilli - cut into halves
4 ginger slices
5 garlic slices
2 stalks green onion - cut into small pieces
1 tbsp red peppercorns
2 tbsp roasted peanuts
1 tbsp vegetable oil
1 tbsp chilli oil
1 tsp sesame oil
Marinade for prawns
pinch of salt and pepper
1/2 tsp cornstarch

11/2 tbsp soy sauce
1 tbsp rice wine
2 tsp sugar
2 tbsp water
1 tsp tomato ketchup
2 tsp cornstarch solution
  1. Season prawns with marinade for 15 minutes or more.
  2. Heat up vegetable oil and chilli oil in a pan over low heat.  Fry the prawns till almost cooked.  Remove and set aside.
  3. With the remaining oil, add dried chilli and peppercorns and saute till aromatic.
  4. Add ginger slices, garlic slices and green onions and continue to fry for 1 - 2 minutes.
  5. Add prawns to the pan and pour the sauce over them.  Do a quick stir fry to mix them well.
  6. Drizzle sesame oil and add the roasted peanuts.  Toss to mix well.
  7. Transfer to a serving plate and serve immediately.

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