"Those who forget the pasta are condemned to reheat it."--Unknown

Kung Pao Prawns Recipe

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This recipe for Kung Pao Prawns, by , is from The Perry Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melissa Morauer
Added: Friday, July 25, 2008

Category:
Category:

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

Directions:
Directions:
Cook the rice according to the package directions and keep warm.
Heat the vegetable oil over high heat in a wok or large, deep-sided skillet. Add the prawns, garlic, and chiles; stir-fry for 2 minutes. Stir in the chili oil, soy sauce, sugar, and vinegar. Add the peanuts, carrot, and celery. Stir to combine and reduce the heat to low. Cover and cook for 3 minutes.
Meanwhile, whisk together the broth and cornstarch in a small bowl. add the cornstarch mixture to the wok, stir to combine, and bring to a boil. Cook until the sauce thickens, 2 to 3 minutes. Stir in the sesame oil and season to taste with salt.
Garnish with the green onions and serve with the rice.

Number Of Servings:
Number Of Servings:
4 to 6
Personal Notes:
Personal Notes:
Recipe courtesy of SFFD, Michael Carion, Engine 14

 

 

 

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