Kung Pao XXXL Prawns

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