Kung Pao Prawns

    25 min

    A fantastic Sichuan dish, made by stir-frying prawns in a sweet, sour and spicy sauce. Enjoy alongside freshly cooked white rice.

    4 people made this

    Makes: 3 - 4 servings

    • For the Sauce
    • 1 teaspoon soy sauce
    • 1 teaspoon black vinegar
    • 2 teaspoons sugar
    • 1 teaspoon cornflour
    • 1 pinch salt
    • 2 teaspoons cold water
    • 1 teaspoon oil
    • 100g peanuts
    • 2 tablespoons cooking oil
    • 500g prawns, shelled and deveined
    • 1 tablespoon beaten egg white
    • 4 dried chillies
    • 10 Sichuan peppercorns
    • 1 (3cm) piece fresh ginger, finely chopped
    • 3 cloves garlic, finely chopped
    • 1-2 spring onions, finely sliced
    • 2 tablespoons chilli bean paste

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. To make the sauce, mix together 1 teaspoon soy sauce, 1 teaspoon black vinegar, 2 teaspoons sugar, 1 teaspoon cornflour, 1 pinch salt and 2 teaspoons cold water. Set aside.
    2. Heat 1 teaspoon oil over medium heat in a wok and stir-fry for 6-7 minutes or until the peanuts are golden in colour. Let cool.
    3. Heat 2 tablespoons oil over high heat in a wok until very hot. Dip the prawns in egg white and toss into the wok. Stir-fry for 2 minutes, then transfer to a plate.
    4. Using the oil remaining in the wok, stir-fry the dried chillies and fry for 1 minute. Add Sichuan peppercorns and fry for 30 seconds.
    5. Add ginger, garlic and spring onions and stir-fry for 30 seconds. Add the chilli bean paste and fry until the oil turns red.
    6. Stir the prawns back into the wok. Add the sauce and stir to coat the prawns evenly.
    7. Toss the fried peanuts into the wok and serve.


    Black vinegar, Sichuan peppercorns and chilli bean paste can be purchased in Chinese/Oriental speciality shops or online.

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