Serves 4
- 2 pounds large prawns, shell on and de-veined
- 1 red onion, halved and thinly sliced
- 1 bunch garlic chives, cut into 2-inch lengths
- 1/2 cup Kung Pao Sauce
- 1 package mung bean noodle vermicelli
- Kosher salt and freshly ground black pepper
- Canola oil for cooking and deep frying
- Prepare a fryer or a large stock pot filled 1/3 full with oil heated to 375°F.
- 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.
- 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.
- In same deep-frying oil, add mung bean vermicelli. The noodles will immediately puff up; transfer to a paper towel-lined plate.
- To serve, set vermicelli in center of platter and top with Kung Pao prawn stir-fry.
>>This recipe appears in
Episode #419.
>> For additional recipes and more, visit
www.ming.com
