Kung Pao Prawns Recipe
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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
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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. |
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Number Of
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Number Of
Servings:4 to 6 |
Personal
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Personal
Notes: Recipe courtesy of SFFD, Michael Carion, Engine 14
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