Kung Po Prawns
User Reviews
5.0
18 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
2 servings
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Calories
543 kcal
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Course
Main Course
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Cuisine
Chinese
Kung Po Prawns
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Love Chinese takeaway? You'll love our homemade Kung Po Prawns recipe. Sweet, spicy, and full of flavour, it's a must-try dish!
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Ingredients
For the Kung Po Sauce
- 2 tablespoon Cornflour (corn starch)
- 4 tablespoon water for the slurry
- 2 tablespoon hoisin sauce
- 1 tablespoon brown sugar
- 1.5 tablespoon tomato ketchup
- 1 tablespoon tomato puree
- 2 tablespoon mirin
- 120 ml water for the sauce
For the Kung Po Prawns
- 200 g Raw king prawns
- 6 tablespoon Cornflour (corn starch)
- 2 tablespoon dark soy sauce
- 1 teaspoon white pepper
- 1 tablespoon sesame oil
- 1 shallot large; diced
- 1 red bell pepper thinly sliced
- 1 Bird's eye chilli red; finely diced
- 2 garlic cloves crushed
- 50 g bamboo shoots
- 60 g water chestnuts
- 40 g cashews
To serve (optional)
- spring onions (scallions) sliced
- sesame seeds
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Instructions
- Put 200 g Raw king prawns, 6 tablespoon Cornflour (corn starch), 1 teaspoon White pepper and 2 tablespoon Dark soy sauce into a bowl. Mix well to coat all of the prawns and then set aside.
- Heat a dry frying pan over a medium heat and add 40 g Cashews. Toast for 3-4 minutes, tossing regularly. Once toasted set aside.
- In a small bowl, mix together 2 tablespoon Cornflour (corn starch) and 4 tablespoon Water.
- In a small sauce pan, add 120 ml Water, 2 tablespoon Hoisin sauce, 1 tablespoon Brown sugar, 1.5 tablespoon Tomato ketchup, 1 tablespoon Tomato puree and 2 tablespoon Mirin.
- Bring to the boil and then simmer for 5 minutes, whisking regularly.
- Add the cornflour slurry a little at a time, stirring continuously. Keep adding the slurry until the sauce has thickened enough to coat the back of a spoon. Remove from the heat and set aside.
- Heat 1 tablespoon Sesame oil over a medium heat and add 2 Garlic cloves. Fry for just 15 seconds, then add 1 Shallot, and 1 Red bell pepper. Cook for a further 2 minutes.
- Add 50 g Bamboo shoots, 60 g Water chestnuts and 1 Bird's eye chilli. Stir fry for a further minute.
- Add the coated king prawns and cook for 3 minutes.
- Add the Kung Po sauce andook for 5 minutes.
- Add the toasted cashews and mix in.
- Serve topped with sliced spring onions and sesame seeds.
Notes
- Try to use a large wok if you can, as it means there is enough space for all the ingredients to cook and everything isn't on top of each other.
- You can make this in advance by preparing all the ingredients and making the sauce and then keeping it in the fridge until you are ready to cook.
- Make sure you don't overcook the prawns, otherwise they will become chewy.
Nutrition Information
Show Details
Serving
1portion
Calories
543kcal
(27%)
Carbohydrates
77g
(26%)
Protein
22g
(44%)
Fat
18g
(28%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
5g
Monounsaturated Fat
8g
Trans Fat
0.01g
Cholesterol
126mg
(42%)
Sodium
2108mg
(88%)
Potassium
641mg
(18%)
Fiber
6g
(24%)
Sugar
24g
(48%)
Vitamin A
2162IU
(43%)
Vitamin C
83mg
(92%)
Calcium
107mg
(11%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 543 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 543kcal | 27% |
| Carbohydrates | 77g | 26% |
| Protein | 22g | 44% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 126mg | 42% |
| Sodium | 2108mg | 88% |
| Potassium | 641mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 24g | 48% |
| Vitamin A | 2162IU | 43% |
| Vitamin C | 83mg | 92% |
| Calcium | 107mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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