Mongolian King Prawn (Chinese Takeaway Style)

Wok on and stir fry a hot and spicy dish with this Chinese takeaway style Mongolian king prawn recipe. Perfect with egg fried rice and prawn crackers.

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This Mongolian king prawn recipe recreates a famous Chinese takeaway stir fry dish at home. Juicy king prawns, crisp vegetables, and a rich, spicy sauce come together for a speedy and tasty takeaway style meal that takes just a few minutes to cook.

Ingredients For Chinese Takeaway Style Mongolian King Prawn

This Glasgow Chinese takeaway style Mongolian king prawn recipe uses sizzling king prawns, stir fried with onion, peppers and carrots. The sauce is slightly sweet and spicy with sriracha, oyster sauce and hoisin.

• Oyster Sauce
• Light Soy Sauce
• Dark Soy Sauce
• Hoisin Sauce
• Sriracha Sauce
• White Pepper
• Sunflower Oil
• Onion
• Green Pepper
• Red Pepper
• Carrot
• Fresh Raw King Prawns
• Sea Salt
• MSG
• Chopped Garlic in Oil
• Crushed Dried Chilli Flakes
• Light Chicken Stock
• Potato Starch
• Spring Onion
• Rice Wine
• Sesame Oil
• Green Chilli

Cook Like a Takeaway: Want to see the exact oyster sauce, soy sauce, and Shaoxing wine I use in all my Chinese recipes? Check out my Chinese Takeaway Style Cooking Essentials guide.

How To Make Chinese Takeaway Style Mongolian King Prawn

Making this Scottish Chinese takeaway style Mongolian king prawn is easy and really fast! First, king prawns are seasoned and the sauce is prepared. Then, onion, red and green peppers, carrot and prawns are stir fried in a hot wok, along with MSG, chopped garlic in oil and dried chilli flakes. The prepared sauce is added and simmered with stock before being thickened slightly. Finally, spring onion, a dash of rice wine and a touch of sesame oil is added to finish with fresh green chilli and Chinese takeaway style Mongolian king prawn is ready to serve.

Step 1: King Prawns

Pat 9 fresh raw king prawns dry with kitchen paper and add to a bowl with pinch sea salt, pinch MSG, pinch white pepper, dash rice wine and dash sesame oil. Mix briefly and set aside.

Step 2: Stir Fry

In a bowl, add 2 tablespoons oyster sauce, 1 teaspoon light soy sauce, 1/2 teaspoon dark soy sauce and 1 generous teaspoon caster sugar. Mix briefly and set aside.

Step 3: Stir Fry

Heat a wok or large frying pan over medium-high heat. Add 1 tablespoon sunflower oil, 1/2 onion, sliced, the seasoned king prawns, 1/4 green pepper, roughly chopped, 1/4 red pepper, roughly chopped and 1/4 carrot, thinly sliced. Stir fry for another 1-2 minutes until the prawns begin to change colour. Add 1/4 teaspoon MSG, 1 generous tablespoon chopped garlic in oil, the prepared sauce and 200 millilitres light chicken stock. Mix well, bring to the boil and simmer for 2 minutes until the sauce reduces slightly. Add 2 teaspoons Jimmy’s sate paste (or to taste) and mix well.

Step 4: Serve

Slowly add 1 teaspoon potato starch, mixed with 2 tablespoons water, stirring well until the sauce reaches the desired consistency (you may not need all of the mix). Finish with 1 tablespoon rice wine, mix well once more and serve.

Recipe Tips For Chinese Takeaway Style Mongolian King Prawn

Preparation: Stir fry dishes come together quickly, so it’s good to have all the necessary ingredients and sauces prepared and to hand before you start cooking. Once you start, it’s all go until the dish is sizzling hot and ready to serve!

I hope you’ll try this Chinese takeaway style Mongolian king prawn recipe. If you do, let me know in the comments how it went!

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Chinese Takeaway Style Mongolian King Prawn Recipe FAQ

What is MSG and why should I use it?

MSG is monosodium glutamate, a seasoning ingredient widely used in Chinese takeaway kitchens, in pure form or as an ingredient in soy sauces and other seasoning sauces. Despite historic baseless claims of its dangers, it has been widely proven to be considered safe for use in cooking. In fact, many of the myths and lies about MSG were deliberately and maliciously spread as a form of racism. You can find MSG naturally in many foodstuffs including broccoli, cheese and tomatoes. It’s available online or in Chinese supermarkets. You can learn more about MSG from the brilliant Chin Taylor of Ziang’s Kitchen here.

Do I need a carbon steel wok to cook Chinese takeaway style dishes?

A well seasoned carbon steel wok is a wonderful addition to your Chinese takeaway style cooking equipment, and I would highly recommend investing in one. But, you can cook this dish in any wok or large frying pan and it will be delicious!

Can I use cornflour instead of potato starch?

Yes, you can use cornflour and water to thicken the simmering stir fry sauce. It will do a similar job, however a more consistent texture is achieved using potato starch.

Can I use beef / char siu / chicken / vegetables instead?

Yes! This recipe also works well with beef, char siu, chicken or mixed vegetables.

What’s the difference between light soy sauce and dark soy sauce?

In Chinese takeaway kitchens, chefs use light soy sauce mainly for seasoning – it’s thinner and more salty than dark soy sauce. Dark soy sauce has a thicker consistency and is used to add colour to stir fry sauces and egg fried rice.

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Do you like this Chinese takeaway style Mongolian king prawn recipe? If so, buying a copy of my book might appeal to you! In The Chinese Takeaway Secret you can find a host of restaurant and takeaway style recipes that you can make at home. You’ll learn how to make Glasgow Chinese takeaway style chicken chow mein, salt & chilli chicken, king prawn fried rice and more! You can buy The Chinese Takeaway Secret in paperback or kindle form here.

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