Kung Pao Prawns Recipe

Introduction

Kung Po Prawns is a vibrant and flavorful stir-fry featuring tender prawns, crunchy peanuts, and a tangy, slightly spicy sauce. This dish offers a perfect balance of sweet, sour, and savory notes that will quickly become a favorite at your dinner table.

Ingredients

• 1 tsp cornflour
• 2 tbsp light soy sauce
• 400g large raw prawns, frozen is fine, butterflied
• 2 tbsp Chinese rice vinegar
• 1 heaped tbsp tomato purée
• 1 tsp caster sugar
• 2 tbsp sunflower or groundnut oil
• 85g unsalted, roasted peanuts
• 6 small or 3 large whole dried chillies
• 2 x 225g cans water chestnuts, drained
• Thumb-sized piece ginger, finely grated
• 2 garlic cloves, finely chopped

Instructions

1. Step 1: Mix the cornflour with 1 tablespoon of the soy sauce, then toss the prawns in this mixture. Set aside for 10 minutes to marinate.
2. Step 2: Stir together the rice vinegar, the remaining 1 tablespoon of soy sauce, tomato purée, caster sugar, and 2 tablespoons of water to create the sauce. Set aside.
3. Step 3: Heat a large frying pan or wok until very hot. Add 1 tablespoon of oil and fry the prawns until they turn golden in places and open out. Remove the prawns from the pan and set aside.
4. Step 4: Add the remaining oil to the pan. Stir-fry the peanuts, dried chillies, and water chestnuts for about 2 minutes, until the peanuts start to color.
5. Step 5: Add the grated ginger and chopped garlic to the pan, frying for another 1 minute until fragrant.
6. Step 6: Return the prawns to the pan and pour in the sauce. Simmer for 2 minutes, allowing the sauce to thicken slightly and coat everything beautifully.
7. Step 7: Serve the Kung Po Prawns hot with steamed rice.

Tips & Variations

• To butterfly a prawn, make a cut along its entire length without cutting all the way through and remove the black vein. This helps the prawns cook evenly and hold more sauce.
• If you prefer less heat, reduce the number of dried chillies or remove their seeds before cooking.
• For extra crunch, add chopped spring onions or bell peppers when stir-frying the water chestnuts.

Storage

Store leftover Kung Po Prawns in an airtight container in the fridge for up to 2 days. Reheat gently in a pan or microwave until hot throughout. Avoid overcooking when reheating to prevent the prawns from becoming tough.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh prawns instead of frozen?

Yes, fresh prawns work well in this recipe. Just ensure they are cleaned and butterflied before cooking for the best texture and flavor.

What can I use instead of peanuts?

If you have a peanut allergy or prefer a different nut, cashews are a great substitute and provide a similar crunch and richness.

Kung Pao Prawns Recipe

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★★★★★

4.7 from 121 reviews

• Author: Jack
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

Kung Po Prawns is a flavorful and spicy Chinese stir-fry dish featuring succulent prawns cooked with crunchy peanuts, dried chillies, water chestnuts, and a tangy, slightly sweet sauce. This quick and easy recipe delivers a perfect balance of heat, sweetness, and umami, making it an ideal weeknight dinner served over steamed rice.

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Ingredients

Scale 1x2x3x

Marinade

• 1 tsp cornflour
• 1 tbsp light soy sauce
• 400g large raw prawns, frozen is fine, butterflied

Sauce

• 2 tbsp Chinese rice vinegar
• 1 tbsp light soy sauce
• 1 heaped tbsp tomato purée
• 1 tsp caster sugar
• 2 tbsp water

For Stir-Frying

• 2 tbsp sunflower or groundnut oil
• 85g unsalted, roasted peanuts
• 6 small or 3 large whole dried chillies
• 2 x 225g cans water chestnuts, drained
• thumb-sized piece ginger, finely grated
• 2 garlic cloves, finely chopped

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Instructions

1. Marinate the Prawns: Mix 1 tsp cornflour with 1 tbsp soy sauce in a bowl. Toss the butterflied prawns in this mixture and set aside for 10 minutes to marinate, allowing the prawns to absorb flavor and slightly thicken the surface for a better stir-fry texture.
2. Prepare the Sauce: In a small bowl, whisk together the Chinese rice vinegar, the remaining 1 tbsp soy sauce, tomato purée, caster sugar, and 2 tbsp water until the sugar dissolves and the sauce is well combined. Set aside.
3. Cook the Prawns: Heat 1 tbsp oil in a large frying pan or wok over high heat until very hot. Add the marinated prawns and fry, stirring occasionally, until they turn golden in spots and curl open, indicating they are nearly cooked through. Remove the prawns from the pan and set aside to avoid overcooking.
4. Stir-Fry Peanuts and Vegetables: In the same pan, add the remaining 1 tbsp oil. Toss in the roasted peanuts, dried chillies, and drained water chestnuts. Stir-fry for about 2 minutes or until the peanuts begin to color and the mixture is aromatic.
5. Add Aromatics: Add the finely grated ginger and chopped garlic to the pan. Stir-fry for another minute, ensuring the ginger and garlic are fragrant but not burnt.
6. Combine and Simmer: Return the prawns to the pan, pour in the prepared sauce, and stir everything together. Allow the mixture to simmer gently for 2 minutes until the sauce thickens slightly, coating the prawns and other ingredients well.
7. Serve: Remove from heat and serve the Kung Po Prawns immediately with steamed white rice for a complete and satisfying meal.

Notes

• Butterflying the prawns helps them cook evenly and absorb more sauce, but if short on time, you can cook them whole.
• Adjust the quantity of dried chillies depending on your preferred spice level.
• This dish pairs wonderfully with jasmine or basmati rice to soak up the flavorful sauce.
• For a gluten-free version, use tamari or gluten-free soy sauce.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Chinese

Keywords: Kung Po Prawns, Chinese, Stir-fry, Spicy prawn recipe, Quick dinner, Peanut prawns