Grilled Kung Pao Prawns – Flavology by Lee Kum Kee feat. Ching-He Huang

Right, I’m on my way to a spicy Sichuan restaurant
called Chilli Faraga. It’s time to get hot! So, this is it! This is Chilli Fagara. It’s got to be one of my favourite Sichuan restaurants in Hong Kong. They’re well known for a whole
array of spicy Sichuan dishes, but I’m here for one thing! Emperor’s Chilli Prawns. Food’s
arrived. Smells amazing! Look at that! Encrusted in spice. Golden. Shiny. There’s so many notes
in this. Salty. Spicy. Sweet, from the fresh prawns. Juicy…and my mouth is on fire! Spicy and numbing. It’s so good! Tasting the amazing flavours of those Emperor’s Prawns has inspired me to create my own version. Grilled Spicy Kung Pao Prawns. I’ve got here some fresh tiger prawns. Take a really sharp knife. Run the knife through to the back of the spine, that’s the digestive tract and that’s what you remove. Into some cold water. Nice little
rinse and they’re ready to go! Marinade the prawns in some Lee Kum Kee’s Kung Pao Sauce for Chicken. Now I’m gonna go in with Lee Kum Kee Premium Dark Soy Sauce. So, give that
a good mix. I’ve got here some bamboo skewers and they’ve already been pre-soaked in some
cold water for about 15 minutes. Skewer it all the way from the tail through to the head.
So just keep skewering until they’re all done. Before grilling, I’m going to just pour over
one tablespoon of rapeseed oil. So the grill is nice and smoking hot, it’s time to cook
the prawns. Now I’m going to cook them for about one and a half to two minutes on each
side, and then turn them. Once they start to turn lovely and pink and they’re easy to
lift of the grill you know they’re ready. Put them on a plate and just let the prawns
rest, and then I’m going to make a delicious dipping sauce. So I’ve got here some Lee Kum
Kee Plum Sauce and this is for a bit of sweet and sour. Lee Kum Kee Oriental Sesame Dressing.
The juice of half a lime. Give that a good mix. Then I’m just gonna pour it straight
into the dipping bowl. A good sprinkle of toasted sesame seeds and some fresh shiso, and then just a few wedges of lime. There you go! That is my Grilled Spicy Kung Pao Prawns.

4 thoughts on “Grilled Kung Pao Prawns – Flavology by Lee Kum Kee feat. Ching-He Huang

  1. really nice looking food but I live in England. The supermarkets stock potatoes, beef and pork. Where can I buy these ingredient in this god foresaken country?

  2. Hot and Spicy, that’s how i prepare most of my dishes at home, good thing most Lee Kum Kee products are available here in the middleast. Nice one Ching! Wok on!

  3. We love prawns!!! This recipe will replace the usual prawn dish we are used to, and spice it up to the new level. Thank you for the exciting video.

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