Recipe

Kung Pao Prawns (shrimp) Recipe

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Ingredients

2 tbsps soy sauce .
1-2 tsp chili oil .
3 green onions, white & pale green parts only, thinly sliced on the diagonal, for garnish .
1 tsp distilled white vinegar .
2 c long-grain white rice .
salt .
1/2 c dried roasted peanuts .
2 garlic cloves, minced .
1/2 tsp sugar .
1 stalk celery, thinly sliced on the diagonal .
1 medium carrot, peeled & thinly sliced on the diagonal .
1/2 c chicken broth .
2 tsps sesame oil .
2 lbs medium prawns, peeled & deveined .
3 small dried red chilies, such as arbol .
1 tsp cornstarch .
1 tbsp vegetable oil

Directions

Step #1 Cook the rice according to the package directions & keep warm.
Step #2 Heat the vegetable oil over high heat in a wok or large, deep sided skillet.
Step #3 Add the prawns, garlic, & chiles; stir fry for 2 mins.
Step #4 Stir in the chili oil, sugar, soy sauce, & vinegar.
Step #5 Add the peanuts, carrot, & celery.
Step #6 Stir to mix & reduce the heat to low.
Step #7 Cover up & cook for 3 mins.
Step #8 Meanwhile, whisk together the broth & cornstarch in a small bowl.
Step #9 Add the cornstarch mixture to the wok, stir this to mix, & bring to a boil.
Step #10 Cook until the sauce thickens, 2 to 3 mins.
Step #11 Stir in the sesame oil & season to taste with salt.
Step #12 Garnish with the green onions & serve this with rice.
Enjoy the Kung Pao Prawns (Shrimp) recipe

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