India, Oct. 27 -- For Indo-Chinese seafood enthusiasts, kung pao prawns need no introduction. It is one of the more popular dishes at Chinese restaurants across the country, and celebrity chef Sanjeev Kapoor shared the recipe for the dish on his blog to help us make it in the comfort of our home kitchen.

He described the dish in his blog as, "Succulent prawns dusted in cornflour and deep-fried till crispy pink, then tossed in a delicious sweet and spicy sauce which gives a tantalising punch to your tastebuds."

The recipe needs about half an hour of prep time and another twenty minutes to cook. The detailed steps to make the dish are presented as follows.

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