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© 2020 Ching He Huang. All rights reserved.

Grilled Kung Pao Prawns

Serves : 2 Preparation 20 mins Cooking 5 mins Total 25

Nutrition facts: 252.00 calories 14.80g protein 27.50g carbs 24.00g sugars 8.90g fat 1.00g 0.30g fibre 2840.00mg sodium

Marinade the prawns: 145g (6), head on, shell on, deveined, butterflied down the back of the spine Large Tiger Prawns 2 packs, 60g pack each Lee Kum Kee Sauce for Kung Pao Chicken 1 teaspoon Lee Kum Kee Premium Dark Soy Sauce 6, pre-soaked in cold water for 15 minutes Bamboo skewers 1 tablespoon Rapeseed oil Make the dipping sauce: 1 tablespoon Lee Kum Kee Plum Sauce 1 tablespoon Lee Kum Kee Oriental Sesame Dressing ½ wedge Lime juice For the garnish: 1 Black sesame seeds 1 Micro Shiso leaves 1 Lime wedges

Inspired by Hong Kong restaurant, Chilli Fagara, Ching turns Kung Pao on its head with a nod to Hong Kong’s love of fresh seafood (as well as street food of “food on a stick”).

Grilled Kung Pao Prawns

Serves : 2
Preparation time 20 Minutes
Cooking time 5 Minutes

per serving

Cals

252.00

Protein (g)

14.80

Carbs (g)

27.50

Sugars (g)

24.00

Fat (g)

8.90

Sat Fat (g)

1.00

Fibre (g)

0.30

Sodium (mg)

2840.00

Prawns

Source from

Ching He Huang Web Site

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About the recipe

Inspired by Hong Kong restaurant, Chilli Fagara, Ching turns Kung Pao on its head with a nod to Hong Kong’s love of fresh seafood (as well as street food of “food on a stick”).

Marinade the prawns

Large Tiger Prawns - 145g (6), head on, shell on, deveined, butterflied down the back of the spine
Lee Kum Kee Sauce for Kung Pao Chicken - 2 packs, 60g pack each
Lee Kum Kee Premium Dark Soy Sauce - 1 teaspoon
Bamboo skewers - 6, pre-soaked in cold water for 15 minutes
Rapeseed oil - 1 tablespoon

Make the dipping sauce

Lee Kum Kee Plum Sauce - 1 tablespoon
Lee Kum Kee Oriental Sesame Dressing - 1 tablespoon
Lime juice - ½ wedge

For the garnish

Black sesame seeds - 1
Micro Shiso leaves - 1
Lime wedges - 1

Steps

Marinade the prawns for 20 minutes
Heat a griddle pan on high heat.
Skewer the Prawns. Before cooking the prawns pour over 1 tablespoon of rapeseed oil and rub all over.
Place the prawns on the griddle pan and grill on one side for 1.5-2 minutes until it starts to turn pink and then flip over and grill for another 1.5 minute-2 minutes. Remove from the griddle and place straight onto on a warm serving plate.
Make the dipping sauce by mixing the Lee Kum Kee Plum Sauce and Lee Kum Kee Oriental Sesame Dressing together with the juice of 1/2 lime and mix well, transfer to a dipping bowl.
Sprinkle some black sesame seeds, Shiso leaves on top of the prawns, garnish with a couple of wedges of lime and serve with the dipping sauce. Serve immediately.

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Marinade the prawns

Large Tiger Prawns - 145g (6), head on, shell on, deveined, butterflied down the back of the spine
Lee Kum Kee Sauce for Kung Pao Chicken - 2 packs, 60g pack each
Lee Kum Kee Premium Dark Soy Sauce - 1 teaspoon
Bamboo skewers - 6, pre-soaked in cold water for 15 minutes
Rapeseed oil - 1 tablespoon

Make the dipping sauce

Lee Kum Kee Plum Sauce - 1 tablespoon
Lee Kum Kee Oriental Sesame Dressing - 1 tablespoon
Lime juice - ½ wedge

For the garnish

Black sesame seeds - 1
Micro Shiso leaves - 1
Lime wedges - 1