Mantis prawns cooked in tangy 'kung pao' or 'kung pou' sauce is a popular dish on the menu in Chinese restaurants in Malaysia and Singapore. The slight tinge of sourness in the sauce makes it superbly delectable and appetizing.
Preparation 20 mins
Cooking 20 mins
Kung Pou Mantis Prawns, Kung Pao Shrimp, 宫保虾姑肉
Malaysian, Singaporean, Thai, Bruneian
|1⁄2 tbsp||sesame oil|
|2 tbsp||soy sauce|
|1⁄2 tbsp||dark soy sauce|
|2||chilli peppers (dried)|
|1 1⁄2 tbsp||corn flour|
Nutrition per Serving
Community Food Snaps
Kung pou or kung pao sauce is a soy sauce based gravy with a tinge of sourness. It is a very appetizing and delicious sauce. Deep fried mantis prawns in kung pou sauce is one of the more popular dishes In Chinese restaurants in Malaysia and Singapore.
How to clean or peel mantis prawns?
Cleaning mantis prawn begins with removing its shell. Peeling the shell can be quite tricky as it comes with sharp spines. Besides, the meat is very tender too. The best way to clean mantis prawns is to use a pair of kitchen scissors. Cut the sides of the shell and then remove the bottom part of it. Proceed to cut off the head of the mantis prawn. Then, lay it on a board/plate to carefully remove the top shell and gently pull the meat off the tail. The meat from the tail should slide off easily. Rinse the gut away. Watch the whole process here.
How does mantis prawns taste like?
Mantis prawns taste like a mixture of lobster and crab. The meat is tender and undeniably sweet.
Where can I buy mantis prawns?
They can be found at your local fish market, even in Europe. I bought mine from Germany although it is said to be from Italy. Mantis prawns are also found in Spain and used as an ingredient in paella. Otherwise, they may also be found at the frozen section of the Asian grocer.
Can I use regular prawns or squids?
Of course. If regular prawns or squids are used, they are usually not deep fried. Just add it to the pan right after sautéing garlic, ginger and dried chillies. In fact, you can also use chicken, if that's your preference. Kung pou gravy is very versatile and goes well with different types of meat.
Steps to Prepare
Step 1 of 4
- 12 mantis prawns
- corn flour
Coat mantis prawns with corn flour and fry until golden brown.
Step 2 of 4
- 1⁄2 tbsp sesame oil
- 1 garlic clove(s)
- 1 cm ginger
- 3 shallot(s)
- 2 tbsp soy sauce
- 2 tbsp vinegar
- 1⁄2 tbsp dark soy sauce
- 5 tbsp water
- 2 chilli peppers (dried)
Heat sesame oil in a wok. Add garlic, ginger and dried chillies. Sauté until fragrant. Add shallots along with soy sauce, vinegar, dark sauce and water. Optionally, add some 'Shaoxing' wine.
Step 3 of 4
- white pepper
- 1 scallions
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 of 4
- 1 1⁄2 tbsp corn flour
- 1 tbsp water
Add water and cornflour mixture into boiling gravy. Once it thickens, turn off the stove. Add fried mantis prawns into 'kung pou' gravy and coat evenly.
Published: February 21, 2016
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