Kung Pao Prawns

Chinese Cuisine

Treat your taste buds to the bold and spicy flavours of Kung Pao Prawns, where succulent prawns are wok-tossed in a fiery and aromatic sauce, creating an unforgettable dish.

PREP TIME

10 minutes

TOTAL TIME

10 minutes

SERVES

2-3 Portions

Ingredients

500 grams prawns, peeled and deveined

4 tablespoons vegetable oil

4 cloves garlic, minced

1 tablespoon soy sauce

1 tablespoon rice vinegar

1 tablespoon hoisin sauce

1 tablespoon honey

1 teaspoon turmeric powder

1/2 teaspoon red pepper flakes (adjust to taste)

10.

1 teaspoon garam masala powder

11.

Salt and pepper to taste

12.

1/4 cup warm milk

13.

Peanuts or cashews for garnish

14.

Green onions, sliced, for garnish

15.

Cooked white rice for serving

Direction

Step 1

Heat vegetable oil in a wok or large skillet over medium-high heat.

Step 2

Add minced garlic to the wok and stir-fry for a minute until fragrant.

Step 3

Add the prawns to the wok, ensuring they are spread out evenly. Stir-fry for about 2-3 minutes on each side until the prawns are pink and opaque.

Step 4

In a small bowl, mix soy sauce, rice vinegar, hoisin sauce, honey, red pepper flakes, salt, and pepper. Pour the sauce over the prawns and toss to coat them evenly.

Step 5

Continue cooking for an additional minute, allowing the flavours to meld together.

Step 6

Remove the wok from heat. Garnish with peanuts or cashews and sliced green onions.

Step 7

Serve the Kung Pao Prawns immediately over a bed of cooked white rice.

Note

Be mindful not to overcook the prawns to maintain their tenderness. Adjust the spice level according to your taste preferences. For added crunch and depth of flavour, consider tossing in some diced bell peppers or water chestnuts. Enjoy the bold and spicy goodness of Kung Pao Prawns for a tantalizing seafood experience!

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Cuisine

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“show off your culinary skills and tag us in your tasty creations!”

Shop this recipe

Cuisine

Share the recipe

“show off your culinary skills and tag us in your tasty creations!”

Kung Pao Prawns

Chinese Cuisine

Treat your taste buds to the bold and spicy flavours of Kung Pao Prawns, where succulent prawns are wok-tossed in a fiery and aromatic sauce, creating an unforgettable dish.

PREP TIME

10 minutes

TOTAL TIME

10 minutes

SERVES

2-3 Portions

Ingredients

500 grams prawns, peeled and deveined

4 tablespoons vegetable oil

4 cloves garlic, minced

1 tablespoon soy sauce

1 tablespoon rice vinegar

1 tablespoon hoisin sauce

1 tablespoon honey

1 teaspoon turmeric powder

1/2 teaspoon red pepper flakes (adjust to taste)

10.

1 teaspoon garam masala powder

11.

Salt and pepper to taste

12.

1/4 cup warm milk

13.

Peanuts or cashews for garnish

14.

Green onions, sliced, for garnish

15.

Cooked white rice for serving

Direction

Step 1

Heat vegetable oil in a wok or large skillet over medium-high heat.

Step 2

Add minced garlic to the wok and stir-fry for a minute until fragrant.

Step 3

Add the prawns to the wok, ensuring they are spread out evenly. Stir-fry for about 2-3 minutes on each side until the prawns are pink and opaque.

Step 4

In a small bowl, mix soy sauce, rice vinegar, hoisin sauce, honey, red pepper flakes, salt, and pepper. Pour the sauce over the prawns and toss to coat them evenly.

Step 5

Continue cooking for an additional minute, allowing the flavours to meld together.

Step 6

Remove the wok from heat. Garnish with peanuts or cashews and sliced green onions.

Step 7

Serve the Kung Pao Prawns immediately over a bed of cooked white rice.

Note

Shop this recipe

Cuisine

Mughlai Cuisine

Indian Cuisine

South Asian Cuisine