Kung Po Prawns
Here's how to make Chinese takeaway kung po prawns. It's full of flavour and ready in under 30 minutes. You have to try this!
Ingredients
Prawn Marinade
- 500 g King Prawns
- 2 tsp Cornflour
- 1 tsp Shaoxing Wine
- 1 tsp White Pepper
- 1 tsp Dark Soy Sauce
- ½ tsp Salt
Vegetables & Peanuts
- 80 g Roasted Peanuts
- 4 Dried Chillies
- 5 Garlic Cloves (Minced)
- 4 Spring Onions (Diced)
- 1 inch Ginger (Diced)
Kung Pao Sauce
- 2 tbsp Sugar
- 2 tbsp Chinese Black Vinegar
- 2 tbsp Oyster Sauce
- 1 tbsp Dark Soy Sauce
- 1 tsp Sesame Oil
- 1 tbsp Cornflour
- 50 ml Water
Instructions
- Add prawns to a medium bowl with the marinade ingredients. Mix to coat evenly, then marinate at room temperature for 10 minutes while you prep the vegetables and mix the sauce ingredients together.2 tsp Cornflour, 1 tsp White Pepper, 1 tsp Dark Soy Sauce, ½ tsp Salt, 1 tsp Shaoxing Wine
- Heat a wok or pan over a medium-high heat. Add oil, the dried chillies, ginger, garlic, and spring onions. Stir-fry for at least 30 seconds.4 Dried Chillies, 5 Garlic Cloves (Minced), 4 Spring Onions (Diced), 1 inch Ginger (Diced)
- Add the prawns to the pan and stir-fry for 2 minutes, then stir in the peanuts and pour in the sauce.500 g King Prawns, 80 g Roasted Peanuts, 2 tbsp Sugar, 2 tbsp Chinese Black Vinegar, 2 tbsp Oyster Sauce, 1 tbsp Dark Soy Sauce, 1 tsp Sesame Oil, 1 tbsp Cornflour, 50 ml Water
- Continue stirring until the sauce has thickened, then remove from the heat and serve.
Video
Nutrition
Calories: 274kcalCarbohydrates: 18gProtein: 24gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 158mgSodium: 1683mgPotassium: 380mgFiber: 3gSugar: 7gVitamin A: 477IUVitamin C: 4mgCalcium: 110mgIron: 1mg
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