Kung Po Red Snapper
This recipe puts a twist on the classic kung pao dish, with slices of crispy deep-fried red snapper tossed in a spicy-sweet sauce with peanuts.
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Cooking tools:
- Wok
- Deep fryer
- Kitchen scale
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Stove
- Spatula
- Slotted spoon
- Paper towel
- Serving platter
- Plate
Ingredients
- 900g Whole Red Snapper
- 30g Roasted Peanuts
- 10pc Dried Red Chilli
- ½ Red Capsicum (cubed)
- ½ Green Capsicum (cubed)
- ½ Red Onion (sliced)
- 3 tbsp Chng Kee’s Kung Bo Sauce
- 1 tbsp Black Vinegar
- ½ tsp Garlic Powder
- ½ tsp Sugar
- ¾ tsp Salt
- 2 tbsp Cornflour
- 1 tbsp Water
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