Kung Po Prawns
Kung Po Prawns combines king prawns coated with a seasoned cornflour mix and stir-fried with a crunchy mix of cashews, bamboo shoots, water chestnuts, and fresh vegetables in a slightly thickened, balanced sauce made from hoisin, tomato, mirin, and soy. The prawns are seared quickly after marinating to keep them tender while the sauce brings a blend of savory, sweet, and tangy elements, accented with garlic and chili heat. This dish works well for anyone looking to prepare a flavorful seafood stir-fry that contrasts textures and integrates a vibrant homemade sauce.
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
Nutrition Facts
Serving: 2 servings
Amount Per Serving
Calories 543
% 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.