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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
