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.
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 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.
- 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.
- 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.
- 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.
- Add Aromatics: Add the finely grated ginger and chopped garlic to the pan. Fry for one more minute until aromatic.
- 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.
- 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
