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Mantis Prawns in Spicy Dark Soy Sauce

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Mantis Prawns in Spicy Dark Soy Sauce







Total Time

Total Time

Prep 20 M / Cook 20 M



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

  Based on 517 ratings  Watch Now


In Malaysia, there are numerous Chinese restaurants offering a great variety of dishes. I had tasted both the chicken and prawns cooked in 'kung pou' sauce. In many parts of the world, 'kung pou' chicken is readily available. However, my choice would definitely be mantis prawns coated with the '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 them in the 'kung pou' sauce.

Removing the shells from the mantis prawns proves to be quite tricky, though. As the meat is tender, you have to handle them very carefully. Nevertheless, it is well worth the effort once you sink your teeth into the prawns later. This quick stir-fry dish may 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



  • 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 shallot(s)  
  • corn flour
  • white pepper
  • salt
  • sugar

Steps to Prepare


Step 1:

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


Step 2:

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


Step 3:

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


Step 4:

To thicken gravy, add water and cornflour mixture. Turn off the stove. Coat fried mantis prawns with 'kung pou' gravy.