Kung Po Prawns
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 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
Description
Kung Po Prawns features raw king prawns coated in a cornflour and spice mixture, then stir-fried with fresh aromatics like garlic, shallots, red bell pepper, and bird's eye chili. The sauce is a blend of hoisin, brown sugar, tomato ketchup, tomato puree, mirin, and dark soy sauce thickened with a cornflour slurry, giving it a shiny glaze that clings to the prawns and vegetables. Cashews add a crunchy texture, while bamboo shoots and water chestnuts provide additional crispness. The dish combines sweet, sour, and smoky notes without overpowering the natural flavor of the prawns.
The cooking technique ensures the prawns remain tender and juicy, avoiding overcooking which would make them chewy. The toasted cashews are added for nutty depth and crunch. This recipe requires a wok or large skillet for even cooking and space to toss ingredients without overcrowding. The presentation can be enhanced with optional sliced spring onions and sesame seeds.
This dish is suitable for a main meal served with rice or noodles. It presents a mix of textures and flavors that contrast nicely, making for a satisfying seafood stir-fry. Preparing the sauce and ingredients ahead and cooking quickly helps maintain the freshness and vibrancy. Using a large wok or pan helps even cooking and proper texture development.
Use a large wok to provide enough space to cook ingredients evenly without overcrowding.Prepare all ingredients and the sauce in advance, keeping them chilled until cooking.Cook the prawns briefly to keep them tender and avoid a chewy texture.
Ingredients
For the Kung Po Sauce
- 2 tablespoon corn starch aka cornflour
- 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 king prawns raw
- 6 tablespoon corn starch aka cornflour
- 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 crushed, cloves
- 50 g bamboo shoots
- 60 g water chestnut
- 40 g cashews
To serve (optional)
- spring onions sliced, aka scallions
- sesame seeds
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
- Use a large wok for even cooking and to avoid overcrowding the ingredients.
- Prepare the sauce and ingredients ahead to streamline the cooking process.
- Ensure not to overcook the prawns to keep them tender and juicy.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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