Mongolian prawn is a sweet and spicy dish. You can adjust the amount of spice in this recipe according to your taste. Deep-frying prawns leaves them crisp and tasty.
You may be interested in knowing that Mongolian sauce originated in Taiwan and is typically served in Chinese restaurants with beef, lamb and prawns. You can find Mongolian sauce in Asian grocery stores.
In addition, there are many Chinese dishes named after places but do not originate from those places. Another example is Singaporean noodles, which originated in Hong Kong.
- Approximately 600g of large prawns (cleaned and shelled)
- Appropriate amount of corn flour
- One half of a green pepper and one half of a red pepper
- 60g Butter
- 120g Evaporated milk
- 1 tbsp Black pepper
- 100g Chilli sauce
- 1⁄2 tbsp Sugar
- Appropriate amount of salt
- Put cornmeal flour on the prawns and coat them.
- Using Buffalo Function Series 20 cm Casserole, deep fry the prawns for approximately 3 minutes. Drain and dish.
- Stir fry green and red pepper slices in a Buffalo Free Series 35 cm Wok.
- Add B and cook until thick.
- Add the fried prawns.
- Stir fry the fried prawns until they are dry.
- Serve the dish and enjoy!