MR. WONG AT HOME - KUNG PAO CHICKEN & BARRAMUNDI
“Eat in two courses, with entrée being the King Prawn and wonton soup. Serve mains together and share.”
– Dan Hong, Executive Chef, Mr. Wong.
As with most Chinese cooking, the dishes are cooked and finished at the last minute so best to do all your chopping and slicing first and then cook each dish in this order to ensure everything is hot when it comes time to sit down and eat. Some dishes hold their heat a bit better which is why they are in this order. A wok is ideal for preparing this menu but a large sautée pan works well in its place. You will need some vegetable oil from your pantry for this menu.
- King prawn wontons in supreme broth
- Special fried rice
- Kung pao chicken
- Steamed barramundi fillets with white soy, ginger and shallots
- Gai lan with oyster sauce and garlic oil
- Mango Pudding
You will need:
- Large wok or sauté pan
- Shallow pan
- Pot for boiling water
- Medium saucepan
- Chopping board and chefs knife
- Vegetable oil
Please note these fresh meals are semi-prepared and easy enough for any home cook to prepare and enjoy within 48hrs. For cooking instructions visit our recipes page.
SERVES: 2 PeopleOur meals are prepared in a kitchen that contains eggs, fish, milk, peanuts, sesame, crustaceans, soy, nuts, tree nuts, gluten, lupin and sulphites. Though best practices are used in preparing the meal, inadvertent cross-contamination may occur. We cannot guarantee the complete absence of these allergens.