Kung Pao Prawns Recipe

Introduction

Kung Po Prawns is a vibrant and flavorful stir-fry that combines succulent prawns with crunchy peanuts and a tangy, slightly spicy sauce. This dish is quick to prepare and perfect for a satisfying weeknight dinner served over rice.

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 tbsp of soy sauce. Toss in the prawns to coat them evenly and set aside for 10 minutes to marinate.
2. Step 2: In a bowl, stir together the rice vinegar, remaining 1 tbsp soy sauce, tomato purée, caster sugar, and 2 tbsp water to make the sauce.
3. Step 3: Heat a large frying pan or wok until very hot. Add 1 tbsp oil and fry the prawns until golden in spots and they open out, then remove them from the pan and set aside.
4. Step 4: Add the remaining oil to the pan. Stir-fry the peanuts, dried chillies, and drained water chestnuts for about 2 minutes until the peanuts start to colour.
5. Step 5: Add the grated ginger and chopped garlic and cook for another minute until fragrant.
6. Step 6: Return the prawns to the pan along with the sauce. Simmer everything together for 2 minutes or until the sauce has thickened slightly. Serve hot with rice.

Tips & Variations

• To butterfly prawns, cut lengthwise almost through the prawn and remove the black vein. This helps them cook faster and absorb the sauce better.
• You can adjust the number of dried chillies based on your spice preference or substitute with fresh red chillies for a different heat.
• For added crunch, include chopped spring onions or bell peppers in the stir-fry.

Storage

Store leftover Kung Po Prawns in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat or microwave until warmed through, taking care not to overcook the prawns to keep them tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh prawns instead of frozen?

Yes, fresh prawns work perfectly for this recipe. Just peel, butterfly, and devein them as directed before cooking.

What can I serve with Kung Po Prawns?

This dish is delicious served over steamed white or brown rice. You can also pair it with noodles or a simple vegetable stir-fry to round out the meal.

Kung Pao Prawns Recipe

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★★★★★

4.7 from 94 reviews

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

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Description

A flavorful and spicy Kung Pao Prawns recipe featuring tender butterflied prawns stir-fried with crunchy peanuts, dried chillies, water chestnuts, and a tangy, savory sauce. This quick and easy Chinese-inspired dish balances sweet, sour, and spicy notes, perfect for a satisfying weeknight dinner served with 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

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

For Stir-Fry

• 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 the cornflour and 1 tablespoon of soy sauce in a bowl. Toss in the butterflied prawns, coating them well. Set aside for 10 minutes to absorb the flavors.
2. Prepare the sauce: In a separate bowl, combine the Chinese rice vinegar, remaining 1 tablespoon soy sauce, tomato purée, caster sugar, and 2 tablespoons water. Stir until smooth and set aside.
3. Cook the prawns: Heat a large frying pan or wok over very high heat. Add 1 tablespoon of oil and swirl to coat. Fry the marinated prawns until golden in spots and opened out flat, cooking quickly to retain tenderness. Remove prawns from the pan and set aside.
4. Stir-fry the aromatics and peanuts: Add the remaining 1 tablespoon oil to the pan. Toss in the roasted peanuts, dried chillies, and drained water chestnuts. Stir-fry for about 2 minutes until the peanuts start to brown and the ingredients are aromatic.
5. Add ginger and garlic: Stir in the grated ginger and chopped garlic, cooking for an additional minute to release their flavors without burning.
6. Combine and finish: Return the prawns to the pan then pour in the prepared sauce. Simmer gently for 2 minutes, allowing the sauce to thicken slightly and coat all the ingredients well.
7. Serve: Remove from heat and serve immediately with steamed rice for a delicious and authentic Kung Pao Prawns meal.

Notes

• Butterflying the prawns isn’t essential but helps them cook quickly and hold more sauce.
• Adjust the number of dried chillies according to your preferred spice level.
• Use unsalted peanuts to control the saltiness of the dish.
• Serve with jasmine or steamed rice to balance the strong flavors.
• Frozen prawns can be used directly from defrosting, but ensure they are well drained.

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

Keywords: Kung Pao Prawns, Chinese prawns recipe, spicy prawn stir-fry, peanut prawns, Chinese seafood dish