Recipe byThe ZestyPlate Kitchen
Kung po prawns: juicy prawns stir-fried with peanuts, chilli and water chestnuts in a sweet-savoury sauce. Speedy, crunchy and lovely with rice.
Kung po prawns is a fast, lively stir-fry: juicy prawns tumbled with crunchy peanuts, chilli and water chestnuts in a glossy sweet and savoury sauce. It comes together in minutes yet delivers bold flavour and plenty of contrasting textures. Spoon it over rice and dinner is sorted.
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Prep 15 min
Cook 15 min
Total 30 min
Easy
Scale:
- 400g Prawns
- 2 tbs Soy Sauce
- 1 tsp Tomato Puree
- 1 tsp Corn Flour
- 1 tsp Caster Sugar
- 1 tsp Sunflower Oil
- 85g Peanuts
- 3 Large Chilli
- 1 tbs Brown Sugar
- 6 cloves Garlic Clove
- 450g Water Chestnut
- to taste Ginger
Nutrition (per serving)
350
kcal
22g
Protein
39g
Carbs
13g
Fat
Estimated per serving. How we calculate this.
Tags:
BBQ
Preparation
- Mix the cornflour with 1 tbsp soy sauce, toss in the prawns, and set aside for 10 minutes. Stir the vinegar, remaining soy sauce, tomato puree, sugar and 2 tbsp water together to make a sauce.
- When you're ready to cook, heat a large frying pan or wok until very hot, then add 1 tbsp oil. Fry the prawns until golden in places and opened out, then tip them out.
- Heat the remaining oil and add the peanuts, chillies and water chestnuts. Stir-fry for 2 minutes until the peanuts start to colour, then add the ginger and garlic and fry for a minute more. Tip in the prawns and sauce and simmer for 2 minutes until slightly thickened. Serve with rice.
Tips from the ZestyPlate Kitchen
- Toss the prawns in cornflour and soy first so they cook tender under a light coating.
- Mix the sauce before you begin, since the stir-fry races along once the pan is hot.
- Fry the prawns only until just pink, then lift them out so they don't overcook.
- Add the peanuts in with the aromatics so they toast and stay crunchy.
Frequently Asked Questions
Cook them fast over high heat just until pink and opaque, then return them at the end. Leave them too long and they turn rubbery.
Yes, this works just as well with chicken, tofu or a mix of vegetables. Adjust the cooking time to suit.
There's a moderate kick from the chillies, but you can take the heat up or down to taste.
Steamed rice is the obvious match. Egg-fried rice or noodles also do a good job of soaking up the sauce.
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