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Kung Po Prawns

Chinese · Dinner · Easy

Kung Po Prawns

Total
30 min
Prep
20 min
Serves
4
Calories
310
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Juicy shrimp and peanuts tumble through a sweet, sharp chili sauce with crisp water chestnuts. Garlic and ginger perfume the hot pan.

A brief cornstarch marinade gives Kung Po Prawns a delicate coating that catches the sauce. The shrimp leave the pan while the aromatics cook, then return only long enough to finish in the glossy glaze.

Use raw shrimp and pat them dry before marinating. Cook in a wide pan so they sear instead of steaming, and keep the peanuts out until the end if you want their crunch to last.

SpicyTangySavory30 MinuteWeeknightPescatarianDairy-freeEgg-free

Method

  1. Toss shrimp with cornstarch and 1 tbsp soy sauce. Rest for . Whisk remaining soy sauce with rice vinegar, tomato paste, brown sugar and water.

  2. Heat 1 tbsp sunflower oil in a wok over high heat. Stir-fry shrimp for until pink outside but still slightly translucent in the center; transfer to a bowl.

  3. Add remaining oil, dried red chilies and water chestnuts. Stir-fry for , then add garlic and ginger and cook for until fragrant.

  4. Return shrimp and their juices to the wok with the sauce. Cook for until shrimp are opaque and reach 145°F and the sauce lightly thickens. Fold in peanuts.

Forkue tips

  • Serve with plain rice to catch the sauce; rice is separate from the listed nutrition.

Storing and reheating

Keep the kung po prawns refrigerated for up to 2 days. Warm over low heat just until hot, adding a spoonful of water so the sauce does not tighten around the shrimp.

Kitchen gear

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Nutrition per serving, estimated

310Calories
28gProtein
12gCarbs
18gFat

Kung Po Prawns: FAQ

Can I use frozen shrimp?

Yes, thaw them fully and pat them dry. Excess thawing water dilutes the sauce and prevents the shrimp from browning.

Can I leave out the peanuts?

Yes, the water chestnuts still provide crunch. Add the same volume of diced bell pepper if you want more vegetables.

How do I store and reheat Kung Po Prawns?

Keep the kung po prawns refrigerated for up to 2 days. Warm over low heat just until hot, adding a spoonful of water so the sauce does not tighten around the shrimp.

How long does Kung Po Prawns take?

About 30 min in total: 20 min prep and 10 min cooking.

What do I need to make Kung Po Prawns?

The key ingredients are shrimp, soy sauce, cornstarch, rice vinegar, tomato paste and roasted peanuts, plus pantry basics.

Any tips for Kung Po Prawns?

Serve with plain rice to catch the sauce; rice is separate from the listed nutrition.

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