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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.

Melissa Morauer
Added: Friday, July 25, 2008


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
3 green onions, white and pale green parts only, thinly sliced on the diagonal, for garnish

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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