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Spicy Kung Po Prawns
Crispy roasted peanuts and tender seafood toss together in a glossy, sweet-and-sour sauce that rivals your favorite takeout. Large butterflied prawns catch every drop of the savory glaze, while water chestnuts add a bright, refreshing crunch. Dried red chilies bring a gentle, warming heat that balances the rich flavors perfectly. It's a fast, flavorful wok dish that'll make you forget all about delivery menus.
Equipment
- Wok
- Skillet
Ingredients
- 400g/14oz large raw prawns (frozen are fine)
- 1 tsp cornflour
- 2 tbsp light soy sauce
- 2 tbsp Chinese rice vinegar
- 1 heaped tbsp tomato purée
- 1 tsp caster sugar
- 2 tbsp sunflower or groundnut oil
- 85g/3oz unsalted roasted peanuts
- 6 small or 3 large whole dried red chillies
- 2 x 225g cans water chestnuts, drained
- 2 garlic cloves, finely chopped
- 1 To butterfly a prawn, make a cut along its length, cutting almost all the way through. Pull out the black vein.
Instructions
- 1Combine the cornflour with 1 tablespoon of the soy sauce in a bowl. Add the prawns to coat them evenly, and let them rest for 10 minutes.
- 2Whisk the Chinese rice vinegar, remaining soy sauce, tomato puree, caster sugar, and 2 tablespoons of water in a small bowl to create the sauce.
- 3Warm a large wok or frying pan over high heat and pour in 1 tablespoon of the oil. Sear the prawns until they turn golden and open up, then remove them from the pan and set aside. Butterflied prawns cook fast and curl beautifully when they hit the hot oil.
- 4Pour the remaining 1 tablespoon of oil into the hot pan. Toss in the roasted peanuts, dried red chilies, and drained water chestnuts.
- 5Cook the mixture for 2 minutes until the peanuts begin to brown. Stir in the chopped garlic and cook for 1 more minute. Keep things moving constantly so the garlic doesn't burn and turn bitter.
- 6Return the cooked prawns to the pan along with the prepared sauce. Simmer everything for 2 minutes until the liquid thickens and coats the seafood. Serve hot over freshly steamed rice.
Notes
- Prep: To butterfly a prawn, make a shallow cut along its back from end to end, then pull out and discard the dark vein. This helps them cook faster and hold more sauce, but you can skip it if you're short on time.
- Tip: Have all your ingredients chopped and sauces mixed before you start cooking. Wok recipes move incredibly fast once the heat is on.
Recipe Details
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