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    You are in: Home / Recipes / Kung Pao Prawns Recipe
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    Kung Pao Prawns

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    loveleesmile's Note:

    From Ming Tsai. Seriously yummy.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 2 lbs large shrimp, de-veined
    • 1 red onion, halved and thinly sliced
    • 1 bunch chives, cut into 2-inch lengths
    • 1/2 cup kung pao sauce
    • mung bean nooodle vermicelli
    • kosher salt & freshly ground black pepper
    • canola oil, and deep frying (for cooking)

    Directions:

    1. 1
      Prepare a fryer or a large stock pot filled 1/3 full with oil heated to 375°F.
    2. 2
      Pat prawns dry with paper towel. Add prawns to oil and fry for about 2 minutes, until just cooked through. Remove prawns to a paper towel-lined plate.
    3. 3
      Meanwhile, in a large wok or sauté pan over high heat coated lightly with oil, add onions and garlic chives. Stir fry for about 30 seconds. Add prawns and Kung Pao Sauce and stir fry to combine. Season if necessary.
    4. 4
      In same deep-frying oil, add mung bean vermicelli. The noodles will immediately puff up; transfer to a paper towel-lined plate.

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    Ratings & Reviews:

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    Nutritional Facts for Kung Pao Prawns

    Serving Size: 1 (254 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 252.5
     
    Calories from Fat 35
    14%
    Total Fat 3.9 g
    6%
    Saturated Fat 0.7 g
    3%
    Cholesterol 345.6 mg
    115%
    Sodium 337.3 mg
    14%
    Total Carbohydrate 4.8 g
    1%
    Dietary Fiber 0.3 g
    1%
    Sugars 1.1 g
    4%
    Protein 46.4 g
    92%

    The following items or measurements are not included:

    chives

    kung pao sauce

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