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Kung Pao Prawns

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)179.5204
Energy (kCal)806.9352
Carbohydrates (g)-
Total fats (g)4.5333
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Prepare a fryer or a large stock pot filled 1/3 full with oil heated to 375°F. | 2. 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. | 3. 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. | 4. In same deep-frying oil, add mung bean vermicelli. The noodles will immediately puff up; transfer to a paper towel-lined plate. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    large shrimp 2 lbs de-veined 806.9352 0.0 179.5204 4.5333
    red onion 1 halved sliced - - - -
    chive 1 bunch cut - - - -
    kung pao sauce 1/2 cup 806.9352 0.0 179.5204 4.5333
    mung bean nooodle vermicelli 806.9352 0.0 179.5204 4.5333
    kosher salt black pepper ground 806.9352 0.0 179.5204 4.5333
    canola oil - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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