Chinese · Seafood
Kung Po Prawns
Quick and flavorful stir-fried prawns with peanuts, chilies, and water chestnuts in a tangy sauce with soy and vinegar. This seafood variation of the classic Kung Pao delivers restaurant-quality results in minutes.
The Method
Instructions
First things first, grab a small bowl and mix together the cornflour and 1 tablespoon of soy sauce until it forms a smooth paste. Then, toss the prawns into this mixture, making sure each one is nicely coated. Once they're all dressed up, set them aside and let them marinate for about 10 minutes . This little resting time helps the prawns soak up the flavors and also gives the cornflour a chance to work its magic on the texture.
While the prawns are chilling, it's a great time to whip up your sauce. In another bowl, combine the vinegar, the rest of the soy sauce, tomato purée, both the brown and caster sugars, and 2 tablespoons of water. Give everything a good stir until the sugars dissolve and the sauce looks nice and smooth. This sauce will bring that perfect balance of tang, sweetness, and umami to your dish.
When you're ready to cook, heat up a large frying pan or a wok over high heat until it's really hot and almost smoking. Add 1 tablespoon of the sunflower oil, swirling it around to coat the base evenly. Now, add your marinated prawns and fry them until they start turning golden in spots and have opened out a bit. This might take around 2 to 3 minutes depending on your heat. The prawns should be just cooked through but still plump and juicy. Once they're looking good, carefully tip them out onto a plate to keep warm.
Next, heat the remaining oil in the same pan. Toss in the peanuts, chillies, and water chestnuts. Keep everything moving by stir frying for about 2 minutes or until you notice the peanuts beginning to take on a lovely golden colour. That toasty aroma is such a good sign! Then, add in the fresh ginger and garlic, giving it all a quick stir fry for another 1 minute . This step really wakes up the flavours and adds that punchy fragrance that makes Kung Po prawns so irresistible.
Now, return the prawns to the pan along with your prepared sauce. Give everything a good mix and let it simmer gently for about 2 minutes , just until the sauce thickens up a bit and clings beautifully to the prawns and other ingredients. You'll see it start to bubble and get glossy, which is exactly what you want.
Once your Kung Po prawns are all saucy and delicious, serve them up piping hot with some fluffy steamed rice on the side. This dish is best enjoyed fresh, so dig in while it's sizzling and full of vibrant flavours!
While the prawns are chilling, it's a great time to whip up your sauce. In another bowl, combine the vinegar, the rest of the soy sauce, tomato purée, both the brown and caster sugars, and 2 tablespoons of water. Give everything a good stir until the sugars dissolve and the sauce looks nice and smooth. This sauce will bring that perfect balance of tang, sweetness, and umami to your dish.
When you're ready to cook, heat up a large frying pan or a wok over high heat until it's really hot and almost smoking. Add 1 tablespoon of the sunflower oil, swirling it around to coat the base evenly. Now, add your marinated prawns and fry them until they start turning golden in spots and have opened out a bit. This might take around 2 to 3 minutes depending on your heat. The prawns should be just cooked through but still plump and juicy. Once they're looking good, carefully tip them out onto a plate to keep warm.
Next, heat the remaining oil in the same pan. Toss in the peanuts, chillies, and water chestnuts. Keep everything moving by stir frying for about 2 minutes or until you notice the peanuts beginning to take on a lovely golden colour. That toasty aroma is such a good sign! Then, add in the fresh ginger and garlic, giving it all a quick stir fry for another 1 minute . This step really wakes up the flavours and adds that punchy fragrance that makes Kung Po prawns so irresistible.
Now, return the prawns to the pan along with your prepared sauce. Give everything a good mix and let it simmer gently for about 2 minutes , just until the sauce thickens up a bit and clings beautifully to the prawns and other ingredients. You'll see it start to bubble and get glossy, which is exactly what you want.
Once your Kung Po prawns are all saucy and delicious, serve them up piping hot with some fluffy steamed rice on the side. This dish is best enjoyed fresh, so dig in while it's sizzling and full of vibrant flavours!
Pairs Well With
