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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Add ginger and garlic: Stir in the grated ginger and chopped garlic, cooking for an additional minute to release their flavors without burning.
- 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.
- 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
