Spicy Kung Po Prawn with Pineapple Recipe

I like kung po style gravy very much. It goes along very well with many types of seafood and meat. The dried chillies that are used in this dish would soak up all the tasty gravy and I love chewing it! I did not use cashew nut because I don’t have it in stock and I rarely cook dishes that require the use of it. Kung po paddy frog is a dish that I normally order sometime when I eat in restaurants but I found that it is not easy to get local paddy frog these days. The one being sold are imported species which is green in colour and they are not as sweet as our local species! Ok, back to the prawn dish! I did not deep fry the prawns before adding in the gravy but I think the dish would taste much better if I did.

Ingredients
Prawns, large 400 gms (skin intact, you might want to deep fry the prawns first for better aroma before adding it into the gravy)
Ginger, 6 slices
Garlic, 3 cloves, chopped finely
Onion, 1 pc, cut into four
Spring onions, 2 stalks, cut into 1 inch length
Dried Chillies, 5 pcs, soaked in water to remove seeds
Oyster sauce, 1 table spoon
Soya sauce, 2 table spoons
Dark soya sauce, 1 tablespoon
Pineapple, 10 pcs
Salt to taste
A dash of sesame oil
Cashew nuts, ½ cup (optional)

Deep fry prawns and put aside. Heat up wok and put in around 2 table spoons of vegetable oil. Sautéed ginger, garlic, dried chillies and onions until fragrant. Add in the soya sauce, dark soya sauce, oyster sauce, sesame oil and salt to taste. Add in the deep fried prawns, spring onions, cashew nuts and pineapple. Put in a little corn flour mixed with water to make the ingredients in the dish shiny for presentation purposes! Serve the kung po prawns with pineapple dish hot with steamed rice!
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