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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.
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