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Kung Pao Prawns

Kung Pao Prawns

Impress mum and dad with something delicious

Ever since I went to the university, I only ever see the summers and winters of my hometown. Does it still look as beautiful as I remember in the springs and autumns?

Kung Pao Prawns

What You′ll Need

Ingredients

Prawns

 300 g

Condiments

WEI DA MEI Rice Vinegar

 20 g

CONG BAN LV Liu Yue Xiang Hot Pepper Paste

 30 g

WEI DA MEI Premium Soy Sauce

 5 g

Tabasco pepper

 20 g

Garlic slices

 10 g

Ginger slices

 10 g

Cooking wine

 5 g

Cornstarch

 3 g

Method

  • Devein and clean the prawns.

    Devein and clean the prawns.

  • Marinate for 20 minutes with WEI DA MEI Premium Soy Sauce and cooking wine before coating them in cornstarch.

    Marinate for 20 minutes with WEI DA MEI Premium Soy Sauce and cooking wine before coating them in cornstarch.

  • Deep fry the prawns until they are golden and crispy on the outside.

    Deep fry the prawns until they are golden and crispy on the outside.

  • Drizzle some oil in a pan before adding garlic slices, ginger slices, tabasco peppers, stir fry to realise the aroma of the herbs. Add WEI DA MEI Rice Vinegar, CONG BAN LV Hot Pepper Paste and the prawns to the pan; thicken the sauce with dissolved cornstarch. The dish is ready to serve.

    Drizzle some oil in a pan before adding garlic slices, ginger slices, tabasco peppers, stir fry to realise the aroma of the herbs. Add WEI DA MEI Rice Vinegar, CONG BAN LV Hot Pepper Paste and the prawns to the pan; thicken the sauce with dissolved cornstarch. The dish is ready to serve.

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