Subj : Kung Pao Prawns To : All From : Ben Collver Date : Fri Jul 19 2024 09:53:02 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Kung Pao Prawns Categories: Chinese, Seafood Yield: 2 Servings MMMMM---------------------------SAUCE-------------------------------- 2 tb Water 1 tb Soy sauce 1 tb Shaoxing rice wine 1 tb Chinkiang vinegar 1 tb Sugar 1 ts Sesame oil 1 ts Corn flour 1 pn White pepper MMMMM--------------------------STIR FRY------------------------------- 3 tb Neutral oil 10 sm Dried red chillies 1 ts Sichuan peppercorns 2 ts Garlic; minced 2 ts Fresh ginger; minced 1 Red pepper; cut into 1 cm -pieces 1 Green pepperl cut into 1 cm -pieces 2 Celery ribs; cut into 1 cm -pieces 450 g Large prawns; shelled and -deveined Sea salt 2 Spring onions; cut into 2.5 -cm pieces 75 g Unsalted peanuts; roasted Cooked rice; for serving Sauce: Whisk together the sauce ingredients in a small bowl until the corn flour is dissolved. Set aside. Stir Fry: Heat 2 tb of the oil in a wok over a high heat. Add the chillies and peppercorns and stir fry until they puff and brown slightly, about 5 seconds. Add the garlic, ginger, and peppers and stir fry until the peppers are browned in spots and crisp-tender, about 1 minute. Using a slotted spoon, transfer the mixture to a plate. Add the celery to the pan and stir fry until heated through and charred in spots, about 2 minutes. Transfer to the plate with the peppers. Add the remaining 1 tb oil to the wok. Season the prawns with salt and add to the wok. Stir fry until almost cooked through, about 3 minutes. Return the peppers, celery, and spices to the wok. Add the spring onions and peanuts and toss to combine everything. Add the sauce and cook, stirring, until it bubbles and thickens. When the sauce is thick and the prawns are cooked through, remove from the heat. Serve with rice. Recipe FROM: MMMMM .