Kung Po Prawns Recipe

Introduction

Kung Pao prawns is a flavorful and spicy Chinese dish that combines juicy prawns with crunchy peanuts and a tangy, savory sauce. This quick and satisfying stir-fry is perfect for a weeknight dinner and pairs wonderfully with steamed 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 and 1 tablespoon of soy sauce in a bowl. Toss in the butterflied prawns and let them marinate for 10 minutes.
2. Step 2: In a separate bowl, stir together the rice vinegar, remaining 1 tablespoon soy sauce, tomato purée, caster sugar, and 2 tablespoons water to create the sauce.
3. Step 3: Heat a large frying pan or wok until very hot, then add 1 tablespoon oil. 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, then stir-fry the peanuts, dried chillies, and drained water chestnuts for about 2 minutes or until the peanuts start to color.
5. Step 5: Add the grated ginger and chopped garlic to the pan and stir-fry for 1 more minute until fragrant.
6. Step 6: Return the prawns to the pan along with the prepared sauce. Simmer everything together for 2 minutes until the sauce thickens slightly.
7. Step 7: Serve the Kung Pao prawns hot with steamed rice for a complete meal.

Tips & Variations

• To butterfly a prawn, make a lengthwise cut along the prawn, nearly all the way through, then remove the black vein. This helps the prawns cook evenly and absorb more sauce.
• For extra heat, add fresh chopped chilli or a pinch of chili flakes to the sauce.
• Swap peanuts for cashews if preferred for a different nutty flavor.
• Use fresh prawns if available, but frozen works well after proper thawing.

Storage

Store leftover Kung Pao prawns in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over medium heat or in the microwave until warmed through. Avoid overcooking when reheating to keep the prawns tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other seafood instead of prawns?

Yes, you can substitute prawns with squid rings, scallops, or firm white fish. Adjust cooking times accordingly as different seafood vary in cooking speed.

How spicy is this dish?

The dried chillies give a moderate heat. You can adjust the number of chillies or remove the seeds to tone down the spiciness to your liking.

Kung Po Prawns Recipe

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★★★★★

4.9 from 58 reviews

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

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Description

A flavorful and vibrant Kung Po Prawns recipe featuring tender butterflied prawns stir-fried with crunchy peanuts, dried chillies, water chestnuts, and a tangy, sweet-spicy sauce. This quick and easy Chinese-inspired dish is perfect for a 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

• 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 the cornflour and 1 tablespoon of light soy sauce in a bowl. Toss in the butterflied prawns and set aside for 10 minutes to allow the flavors to infuse and the prawns to absorb the marinade.
2. Prepare the Sauce: In a separate bowl, stir together the Chinese rice vinegar, remaining 1 tablespoon of soy sauce, tomato purée, caster sugar, and 2 tablespoons of water. Set this sauce mixture aside for later use.
3. Cook the Prawns: Heat a large frying pan or wok over high heat until very hot. Add 1 tablespoon of oil, then add the marinated prawns. Fry them until golden in some places and they unfold. Once cooked, remove the prawns from the pan and set aside.
4. Stir-Fry Peanuts and Vegetables: Add the remaining 1 tablespoon of oil to the same pan. Add the peanuts, dried chillies, and drained water chestnuts. Stir-fry for about 2 minutes or until the peanuts start to color and the ingredients are fragrant.
5. Add Aromatics: Add the finely grated ginger and chopped garlic to the pan. Fry for one more minute until aromatic.
6. Combine and Simmer: Return the cooked prawns to the pan and pour in the prepared sauce. Stir well to coat all ingredients, then simmer for about 2 minutes until the sauce thickens slightly and flavors meld.
7. Serve: Serve the Kung Po Prawns hot, ideally with steamed rice to soak up the delicious sauce.

Notes

• Butterflying the prawns is optional but helps them cook faster and hold the sauce better.
• Adjust the number of dried chillies to control the dish’s spiciness to your preference.
• Use unsalted, roasted peanuts to avoid making the dish too salty.
• This dish pairs perfectly with plain steamed jasmine or basmati rice.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Seafood
• Method: Stir-frying
• Cuisine: Chinese

Keywords: Kung Po Prawns, Chinese Prawn Recipe, Stir-fried Seafood, Spicy Prawns, Peanut Prawns, Quick Dinner