The gold standard
for cooking oil.

KUNG PO SALAD PRAWN

Ingredients

  • 20 Fresh prawns (de-shelled and deveined with tail intact)
  • 200g King oyster mushroom (diced)
  • 2 Cucumber (diced)
  • 1 Tbsp Fried peanuts

Seasoning

  • 20ml Black vinegar
  • 25g Sugar
  • ½ Tsp Salt
  • ½ Tsp Ground black pepper
  • 1 Tsp Light soy sauce
  • 1 Tsp Cooking wine
  • 2 Tsp Sesame Oil
  • 1 Tsp TAN SRI ONG P90 Blend of Palm Olein & Olive Oil
  • 1 clove Garlic (sliced)
  • 2 Tsp Dried chillies (cut into 1-inch strips)
  • 5 Peppercorn

Method

  • Remove prawn head and remove the grit line.
  • In a bowl, add in the cleaned prawns, salt and black pepper, mix well and marinate for 10 minutes.
  • Dice the king oyster mushrooms and cucumbers and set aside.
  • In a small bowl, mix the black vinegar, sugar, light soy sauce, cooking wine and sesame oil together into a sauce.
  • In a small frying pot, add in TAN SRI ONG P90 Blend of Palm Olein & Olive Oil and garlic, and fry until golden brown. Then add in the peppercorns and dried chillies and turn off the heat immediately. Add the pre-mixed sauce in step 4 into the frying pot and cook on low heat until it simmers. Turn off the heat and set the salad sauce aside to cool.
  • In a frying pan, add in some cooking oil and shallow fry the prawns until cooked.
  • Remove and set aside. Then add in the king oyster mushroom and stir fry until cooked. Remove and set aside.
  • Mix the cucumber, cooked king oyster mushroom, prawns, fried peanuts on a serving plate. Drizzle with kung po salad sauce and serve.

Discovered by a Malaysian for the benefit of the world.

en_USEnglish
zh_CN简体中文 en_USEnglish