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Writer's pictureNandini R Kini

Kung Pao Prawns

Updated: Oct 23, 2020

Kung Pao Shrimp developed from traditional Chinese Kung Pao Chicken has a spicy yet slightly sweet taste.




Ingredients


15 prawns, cleaned and deveined

5 tsp oil

Half green bell pepper cut into dices

1 diced onion

6 garlic cloves finely chopped

1/2 inch ginger finely chopped

3 dry red chilies

1 tsp red chili powder

2 tsp roasted sesame seeds

2 tsp roasted peanuts

2 tbsp finely chopped spring onion greens

For the Kung Pao Sauce:

3 tsp soya sauce

1 tsp vinegar

1/2 tsp tomato ketchup

1/2 tsp sugar

1 tsp cornflour

1 tsp crushed pepper

3 tbsp water

Mix all the above ingredients and keep aside.

MARINATE PRAWNS WITH:

1/2 tsp salt

1 tsp ginger garlic paste 

Marinate and keep aside for 30 mins



Procedure


  • Devein the prawns and then cut a small line on the back of the shrimp (for better flavouring). And then marinate the shrimp with light soy sauce, dark soy sauce, white pepper, and cornstarch.

  • Heat oil. add chopped ginger, garlic, and fry. Once the garlic turns light brown add diced onions, dry chillies, and fry

  • Add diced capsicum, a little salt, and saute for 2 mins. 

  • Now add red chili powder and fry for a second

  • Drop in the marinated prawns and toss well. Add the prepared Kung pao sauce and give a good mix.

  • Cook for 5 mins or until the prawns are done. Add water to adjust the consistency.

  • Turn off the flame and garnish with sesame seeds, peanuts, and chopped spring onion greens.





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