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Mantis Prawns in Spicy Dark Soy Sauce

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Mantis Prawns in Spicy Dark Soy Sauce

Seafood
Category
Seafood

Normal
Difficulty
Normal

Total Time
Total Time
Prep 20 M / Cook 20 M

Servings
Yield
2 Servings

Grace Teo
Grace Teo   thegraceteo
Published on February 21, 2016

  Based on 523 ratings  Watch Now

Ingredients

A

12
mantis prawns
2
chilli peppers (dried)  
2 tbsp
vinegar
2 tbsp
soy sauce
0.5 tbsp
dark soy sauce
0.5 tbsp
sesame oil
1
garlic clove(s)
1 cm
ginger
1
scallions
3
shallot(s)  
corn flour
white pepper
salt
sugar

Background

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

Steps

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Step 1/4

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

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Step 2/4

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.

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Step 3/4

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

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Step 4/4

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

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