Kung Po Prawns

Kung Po Prawns

Kung Po Prawns is a vibrant and flavorful stir-fry dish featuring succulent prawns tossed in a tangy, sweet, and slightly spicy sauce. This quick and easy recipe brings together crunchy peanuts and water chestnuts for delightful texture.

Seafood

Prep Time

15 min

Cook Time

10 min

Servings

3

Kung Po Prawns is a beloved dish inspired by the classic Sichuan Kung Pao Chicken, renowned for its bold flavors and a harmonious blend of sweet, sour, and spicy notes. Traditionally hailing from China's Sichuan province, this dish has been adapted with prawns to offer a succulent seafood twist. The marriage of tender prawns with crunchy peanuts and water chestnuts provides a fantastic contrast in texture, making every bite delightful and exciting. The sauce—crafted from soy sauce, tomato purée, vinegar, sugar, and a touch of water—creates a rich glaze that coats each prawn beautifully, infusing it with a perfect balance of tanginess and sweetness. The aromatic ginger and garlic add warmth and depth, while the chillies deliver a kick of heat that lingers pleasantly. Pair this dish with steamed jasmine rice or fluffy fried rice to soak up all the mouthwatering sauce, and consider serving stir-fried greens or a light cucumber salad on the side to balance the meal. Whether you're cooking for family or impressing friends, Kung Po Prawns is an excellent way to bring exciting Asian flavors to your table.

Ingredients

  • 400 g Prawns
  • 2 tb Soy Sauce
  • 1 tsp Tomato Puree
  • 1 tsp Corn Flour
  • 1 tsp Caster Sugar
  • 1 tsp Sunflower Oil
  • 85 g Peanuts
  • 3 large Chilli
  • 1 tb Brown Sugar
  • 6 clove Garlic Clove
  • 450 g Water Chestnut
  • to taste Ginger

Instructions

Begin by mixing the cornflour and 1 tablespoon of soy sauce in a bowl, then toss the prawns in this mixture until they are evenly coated. Set them aside for about 10 minutes to allow the flavors to infuse and the coating to cling well to the prawns. While the prawns marinate, combine the vinegar, remaining soy sauce, tomato purée, caster sugar, and 2 tablespoons of water in a small bowl to create a vibrant, tangy sauce which will perfectly complement the dish. When you're ready to cook, heat a large frying pan or wok over high heat until it is very hot—this ensures that the prawns will sear beautifully. Add 1 tablespoon of sunflower oil and carefully fry the prawns until spots of golden color appear and they curl open slightly. This quick sear will lock in their succulent juices. Once cooked, transfer the prawns out of the pan and set aside. Next, heat the remaining oil in the same pan and add the peanuts, chillies, and water chestnuts. Stir-fry this mixture for about 2 minutes or until you notice the peanuts starting to take on a lovely golden hue and the chillies releasing their fragrant heat. Add the freshly grated ginger and minced garlic to the pan, stirring constantly as you fry for an additional minute to build the aromatic base of the dish. Return the prawns to the pan along with the prepared sauce. Allow everything to simmer together gently for 2 minutes or until the sauce thickens slightly, glazing the prawns beautifully. Serve your Kung Po Prawns piping hot, ideally with steamed rice to soak up the flavorful sauce. For best results, work quickly through the stir-frying steps to keep the prawns tender and the ingredients crisp. Enjoy this delightful meal packed with texture and bold flavors!

Quick Info

Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Servings
3

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