Recipes
Mom and Pops Tsai's Kung Pao Prawns
Serves 4
Ingredients
2 pounds large prawns, shell-on and deveined
1 red onion, halved and thinly sliced
1 bunch garlic chives, cut into 2-inch lengths
1/2 cup Kung Pao Sauce
1 package mung bean noodle vermicelli
Kosher salt and freshly ground black pepper
Canola oil for cooking and deep frying
Directions
Prepare a fryer or a large stock pot filled 1/3 full with oil heated to 375 degrees. Pat prawns dry with paper towel. Add prawns to oil and fry for about 2 minutes, until just cooked through. Remove prawns to a paper towel-lined plate. Meanwhile, in a large wok or saute pan over high heat coated lightly with oil, add onions and garlic chives and stir-fry for about 30 seconds. Add prawns and Kung Pao Sauce and stir-fry to combine. Season if necessary. In same deep-frying oil, add mung bean vermicelli. The noodles will immediately puff up; transfer to a paper towel-lined plate. To serve, set vermicelli in center of platter and top with Kung Pao prawn stir-fry.
Related recipes
Kung Pao Clams and Pork
Kung Pao Chicken
Charles Phan's Lemongrass Chicken
Simply Ming In Your Kitchen
NOW AVAILABLE. Ming's newest cookbook includes 80 new recipes with QR codes to access videos of Ming preparing each recipe and free shopping lists.
