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Kung Pao Sauce
Kung Pao Chicken
Kung Pao Clams and Pork
Peppercorn Tuna on Kung Pao Bok Choy Fondue
Mom and Pops Tsai's Kung Pao Prawns
WINE NOTES
Harbin: A premium lager with a complex flavor. Brewed with
traditional Chinese and European hops -- has a distinctive hop
aroma, medium body, and clean, crisp taste. One of China’s
northernmost and coldest cities, Harbin is home to extraordinary ice
festivals, breathtaking ice castles and its oldest brewery.
Riesling: Single vineyard
riesling, exhibits clean fruit, spicy characteristics, fragrant
nose. Silky mouthfeel -- stands up well to the flavorful kung pao
sauce.
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Mom and Pops Tsai's Kung Pao Prawns
Serves 4
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2 pounds large prawns,
shell-on and deveined
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1 red onion, halved and
thinly sliced
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1 bunch garlic chives, cut
into 2-inch lengths
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1/2 cup Kung Pao Sauce
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1 package mung bean noodle
vermicelli
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Kosher salt and freshly
ground black pepper
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Canola oil for cooking and
deep frying
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.
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