My family loves prawn and I was overwhelmed when I came across this recipe. It is not a difficult recipe and highly recommended to try out.
Ingredients
2 tsp oil
2 thin slice of ginger
1/2 red & yellow capsicum (cut into pieces)
12-15 big prawn (shelled, peeled)
Handful of cashew nuts
Kong Pao Sauce:
2 tbsp light soya sauce
1/2 tsp cornstarch
2 tbsp sweet sauce
4 tbsp water
1/2 tsp sesame oil
Dash of pepper
1/2 tsp vinegar
1/2 tsp sugar
2 thin slice of ginger
1/2 red & yellow capsicum (cut into pieces)
12-15 big prawn (shelled, peeled)
Handful of cashew nuts
Kong Pao Sauce:
2 tbsp light soya sauce
1/2 tsp cornstarch
2 tbsp sweet sauce
4 tbsp water
1/2 tsp sesame oil
Dash of pepper
1/2 tsp vinegar
1/2 tsp sugar
Directions
1. Mix the Kong Pao sauce and set aside.
2. Heat up a wok and add the cooking oil. Add ginger and do a few stirs.
3. Add capsicums and stir fry until you smell the aroma. Add the prawns and stir till cooked.
4. When the prawns are almost cooked, add the Kong Pao sauce, keep stirring until sauce thickens.
5. Add cashew nuts and do a few quick stirs, dish out and serve hot.
2. Heat up a wok and add the cooking oil. Add ginger and do a few stirs.
3. Add capsicums and stir fry until you smell the aroma. Add the prawns and stir till cooked.
4. When the prawns are almost cooked, add the Kong Pao sauce, keep stirring until sauce thickens.
5. Add cashew nuts and do a few quick stirs, dish out and serve hot.
