Gold Award Prawns with Three Flavors
What you’ll need
Ingredients
- 11 oz. zucchini [cut into thick pieces]
- 2 oz. corn starch
- 12 pcs. prawn
- 1½ oz. dried chili flakes
- 3 pcs. mango
- 4 pcs. egg [beaten]
- 3 ½ oz. walnut
- 3 oz. scallion [thinly sliced]
- 5 oz. red chili [diced]
Seasoning
- 4 Tbsp. Lee Kum Kee Premium Bouillon Powder Flavored with Chicken (No MSG Added)
- 1½ cup Lee Kum Kee Seasoned Rice Vinegar
- 7 oz. sugar
- 7 oz. salad dressing
Made with
Lee Kum Kee products
How to make it
-
Blanch zucchini; add bouillon powder and corn starch to stir-fry zucchini and set aside.
-
Peel and butterfly the prawns, then marinate them with bouillon powder. Simmer mixture of rice vinegar, sugar and chili gently till it turns into a sauce consistency.
-
Blend mango, salad dressing and sugar into a mango purée and set aside.
-
Divide the prawns into 3 portions: 1st portion, dip prawns into egg wash, dust with corn starch. Remove excess corn starch and deep-fry in hot oil until golden. Mix well with mango purée; add diced mango and walnut as garnish, ready to serve.
-
2nd portion, coat prawns with Chinese-style batter and deep fry till they turn golden brown; then mix well with rice vinegar and chili sauce, ready to serve.
-
3rd portion, pan fry the prawns till they are fully cooked, place on top of the zucchini, sprinkle some thinly sliced scallion and diced chili on top, ready to serve.
You May Also Like
Carne Asada Fries
- Difficulty
410 mins
0
Ground Turkey Stuffed Pumpkins with Sage Brown Butter Recipe
- Difficulty
40 mins
0
Easy Chicken Pot Pie Recipe In A Mason Jar
- Difficulty
40 mins
0