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Mantis Prawns in Spicy Dark Soy Sauce

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Mantis Prawns in Spicy Dark Soy Sauce







Cook Time

Cook Time

20 M



2 Servings
Grace Teo
Grace Teo   thegraceteo
Published on February 21, 2016

  Based on 503 ratings  Watch Now


In Malaysia, you will find many Chinese restaurants offering a variety of dishes. 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 proves 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.

Mantis Prawns in Spicy Dark Soy Sauce is also known as: Kung Pou Mantis Prawns宫保虾姑肉

Community Food Snaps



  • 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 clove(s)
  • 1 centimetres ginger
  • 1 scallions
  • 3 shallots  
  • corn flour
  • white pepper
  • salt
  • sugar

Steps to Prepare


Step 1:

Coat mantis prawns with some corn flour and fry until golden brown.


Step 2:

Heat sesame oil in a wok. Once the oil is heated, add garlic and ginger and sauté until fragrant. Add shallots along with soy sauce, vinegar, dark sauce and water. Optionally, add some Shao Xing wine.


Step 3:

Add some salt, white pepper and sugar to taste. Let the gravy simmer for about 2 minutes. Then, add scallions and cook until soft.


Step 4:

To thicken gravy, mix water with corn flour and add to gravy. Turn off the stove. Coat fried mantis prawns with 'Kung pao' gravy.