MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Kung Pao Prawns
Categories: Chinese, Seafood
Yield: 2 Servings

MMMMM---------------------------SAUCE--------------------------------
2 tb Water
1 tb Soy sauce
1 tb Shaoxing rice wine
1 tb Chinkiang vinegar
1 tb Sugar
1 ts Sesame oil
1 ts Corn flour
1 pn White pepper

MMMMM--------------------------STIR FRY-------------------------------
3 tb Neutral oil
10 sm Dried red chillies
1 ts Sichuan peppercorns
2 ts Garlic; minced
2 ts Fresh ginger; minced
1 Red pepper; cut into 1 cm
-pieces
1 Green pepperl cut into 1 cm
-pieces
2 Celery ribs; cut into 1 cm
-pieces
450 g Large prawns; shelled and
-deveined
Sea salt
2 Spring onions; cut into 2.5
-cm pieces
75 g Unsalted peanuts; roasted
Cooked rice; for serving

Sauce:

Whisk together the sauce ingredients in a small bowl until the corn
flour is dissolved. Set aside.

Stir Fry:

Heat 2 tb of the oil in a wok over a high heat. Add the chillies and
peppercorns and stir fry until they puff and brown slightly, about 5
seconds. Add the garlic, ginger, and peppers and stir fry until the
peppers are browned in spots and crisp-tender, about 1 minute. Using
a slotted spoon, transfer the mixture to a plate. Add the celery to
the pan and stir fry until heated through and charred in spots, about
2 minutes. Transfer to the plate with the peppers.

Add the remaining 1 tb oil to the wok. Season the prawns with salt
and add to the wok. Stir fry until almost cooked through, about 3
minutes. Return the peppers, celery, and spices to the wok.

Add the spring onions and peanuts and toss to combine everything. Add
the sauce and cook, stirring, until it bubbles and thickens. When the
sauce is thick and the prawns are cooked through, remove from the
heat. Serve with rice.

Recipe FROM: <gemini://gmi.noulin.net/cooking/9.gmi>

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