Mantis prawns taste superb when cooked with some tangy sauce. Kung pao or kung pou sauce recipe can also be used with other meat too.
In Malaysia, you will find many Chinese restaurants offering a variety of dishes. 'Kung Pou' sauce is commonly used due to its delectable taste. Just like in other parts of the world, you may have noticed that 'Kung Pou' chicken is readily available. If I am to make my choice, I would definitely settle for Mantis Prawns coated with Kung Pou sauce anytime. Mantis Prawns taste like a mixture of lobster and crab. The meat is tender and undeniably sweet. It was a pleasant surprise to be able to find them in Germany. I did what I had to do the moment I saw them, that is to cook 'Kung Pou' Mantis prawns! Removing the shells from the mantis prawns prove to be quite tricky, though. As the meat is tender, you have to handle them carefully. Nevertheless, it is well worth the effort once you sink your teeth into the prawns later! This quick stir-fry dish can easily end up being one of your favourites too.
- 6-12 mantis prawns
- 2 chilli peppers (dried)
- 2 tablespoons vinegar
- 2 tablespoons soy sauce
- 0.5 tablespoons dark soy sauce
- 0.5 tablespoons sesame oil
- 1 garlic cloves
- 1 centimeters ginger
- 1 scallions
- 3 shallots
- corn flour
- white pepper
Steps to Prepare
- Coat mantis prawns with some corn flour and fry till golden brown.
- Heat sesame oil in wok. Once oil is heated, add garlic and ginger and sauté till fragrant.
- Add shallots along with soy sauce, vinegar, dark sauce and water.
- Optionally, add some Shao Xing wine.
- Add some salt, white pepper and sugar to taste.
- Let gravy simmer for about 2 minutes. Then, add scallions and cook until soft.
- To thicken gravy, mix water with corn flour and add to gravy.
- Switch off the stove. Coat fried mantis prawns with 'Kung pao' gravy.