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.
Servings 1 portion
Equipment
- 1 Wok or Large Frying Pan
Ingredients
King Prawns
- 9 fresh raw king prawns
- pinch sea salt
- pinch MSG
- pinch white pepper
- dash rice wine
- dash sesame oil
Sauce
- 2 tablespoons oyster sauce
- 1 teaspoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon hoisin sauce
- 1/4 teaspoon sriracha sauce
- pinch white pepper
Stir Fry
- 1 tablespoon sunflower oil
- 1/4 onion, sliced
- 1/4 green pepper, roughly chopped
- 1/4 red pepper, roughly chopped
- 1/4 carrot, thinly sliced
- pinch sea salt
- 1/4 teaspoon MSG
- 1 generous tablespoon chopped garlic in oil
- 1/4 teaspoon crushed dried chilli flakes
- 200 millilitres light chicken stock
- 1 teaspoon potato starch, mixed with 2 tablespoons water
- 1 spring onion, sliced
- 1 tablespoon rice wine
- dash sesame oil
- 1 green chilli, thinly sliced
Instructions
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.
Sauce
- In a bowl, add 2 tablespoons oyster sauce, 1 teaspoon light soy sauce, 1 teaspoon dark soy sauce, 1 teaspoon hoisin sauce, 1/4 teaspoon sriracha sauce and pinch white pepper. Mix briefly and set aside.
Stir Fry
- Heat a wok or large frying pan over medium-high heat. Add 1 tablespoon sunflower oil and 1/4 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 just begin to change colour. Add pinch sea salt, 1/4 teaspoon MSG, 1 generous tablespoon chopped garlic in oil, 1/4 teaspoon crushed dried chilli flakes, 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.
- 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 spring onion, sliced, 1 tablespoon rice wine, dash sesame oil and 1 green chilli, thinly sliced. Mix well once more and serve.