Kung Po King Prawns Recipe
I love cooking Chinese takeaway-style dishes at home, they are quick delicious and really easy, my latest is a glorious spicy kung po or kung pao king prawns with peanuts.
Servings 2 Servings
Calories 535kcal
Ingredients
- 350 g Large King Prawns 12-14 Total
- 50 g Toasted Peanuts ¼ Cup
- ½ tablespoon Szechuan Pepper
- 3 Spring Onions
- 2 Cloves Garlic
- 10 Small 1cm or ½" Dried Red Chilli Peppers
- 1 Red Chilli Pepper Go as hot as you like
- 1 Pinch White Pepper
- 2 tablespoon Cooking Oil
For the Kung Po Sauce:
- 2 tablespoon Light Soy Sauce
- ½ tablespoon Dark Soy Sace
- 1 tablespoon Chinkiang Vinegar
- 1 teaspoon Sugar
- 1 teaspoon Toasted Sesame Oil
- Pinch of MSG
- 2 tablespoon Water
- 1 teaspoon Cornflour
Instructions
- If your prawns are frozen, place them in a colander and run them under cold water until they are defrosted; this should take 4-5 minutes.
- If your peanuts are not toasted, toast them in a dry wok, oven, or air fryer.
- Heat a wok over a high heat and toast the Szechuan pepper for 1-2 minutes, then transfer them to a pestle and mortar or spice grinder then crush them.
- Slice the spring onions as finely as you can.
- Peel and dice the garlic cloves as finely as you can.
- Remove the seeds from the fresh chilli pepper and dice it as finely as you can.
- Dry the prawns well before stir-frying them
- Mix together all of the ingredients for the sauce.
- Heat a wok over a fierce heat and when it is shimmering, add the cooking oil, followed by the prawns and dried chilli peppers and stir fry for 60-90 seconds.
- Throw in the fresh chilli, garlic and spring onions (reserving a few for garnish) and stir fry for 30 seconds.
- Add the toasted peanuts, Szechuan pepper, white pepper and toss everything together to coat.
- Pour in the sauce and cook for a final 60-90 seconds, then serve immediately
Video
Nutrition
Serving: 1 | Calories: 535kcal | Carbohydrates: 15g | Protein: 48g | Fat: 32g | Saturated Fat: 4g | Polyunsaturated Fat: 25g | Cholesterol: 369mg | Sodium: 3073mg | Fiber: 3g | Sugar: 4g
