Ingredients for Kung Pao Prawns Shrimp
- Long Grain White Rice
- 2 tablespoons vegetable oil
- 1 pound prawns (shrimp), peeled and deveined
- Garlic Cloves
- Dried Red Chilies
- 1 tablespoon chili oil
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- Distilled White Vinegar
- Roasted Peanuts
- ½ cup shredded carrot
- ½ cup chopped celery
- Chicken Broth
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- Salt and pepper to taste
- 2 green onions, thinly sliced
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How to Make Kung Pao Prawns Shrimp
- Cook 1 cup of rice according to package directions and keep warm.
- Heat 2 tablespoons of vegetable oil over high heat in a wok or large, deep-sided skillet.
- Add 1 pound of prawns (shrimp), 4 cloves minced garlic, and 2-3 red chilies, finely chopped (adjust to taste).
- Stir-fry for 2 minutes until prawns are pink and opaque.
- Stir in 1 tablespoon chili oil, 2 tablespoons soy sauce, 1 tablespoon sugar, and 1 tablespoon rice vinegar.
- Add ½ cup roasted peanuts, ½ cup shredded carrot, and ½ cup chopped celery.
- Stir to combine and reduce the heat to low.
- Cover and cook for 3 minutes to allow the vegetables to soften.
- Meanwhile, whisk together ¼ cup chicken broth and 1 tablespoon cornstarch in a small bowl until smooth.
- Add the cornstarch mixture to the wok, stir constantly to combine, and bring to a boil.
- Cook until the sauce thickens, about 2-3 minutes.
- Stir in 1 teaspoon sesame oil and season to taste with salt and pepper.
- Garnish with 2 green onions, thinly sliced, and serve immediately over the cooked rice.
Nutrition Information (Approximate per serving)
Sodium
89 g
Sugar
19g
Fat
16g
Carbs
29g
