Mantis Prawns in Spicy Dark Soy Sauce | Kung Pou Mantis Prawns | 宫保虾姑肉 [Nyonya Cooking]

Mantis prawns taste superb when cooked with some tangy sauce. Kung pao or kung pou sauce recipe can also be used with other meats due to its delectable taste.

https://www.nyonyacooking.com/recipes/kung-pou-mantis-prawns

In Malaysia, you will find many Chinese restaurants offering a variety of dishes. Just like in other parts of the world, you may have noticed that “Kung Pou” chicken is readily available. If I am to make my choice, I would definitely settle for Mantis Prawns coated with Kung Pou sauce anytime.

Mantis Prawns taste like a mixture of lobster and crab. The meat is tender and undeniably sweet. It was a pleasant surprise to be able to find them in Germany. I did what I had to do the moment I saw them, that is to cook Kung Pou Mantis prawns.

Removing the shells from the mantis prawns proves to be quite tricky, though. As the meat is tender, you have to handle them carefully. Nevertheless, it is well worth the effort once you sink your teeth into the prawns later! This quick stir-fry dish can easily end up being one of your favourites.

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