Kung Po Prawns
A Chinese dinner made with seafood. Ready in about 39 minutes. Difficulty: medium.
- 34 minPrep (about)
- 5 minCook (about)
- 39 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
Main ingredient
- 7 oz shrimps Shopping tip: Shrimp (UK: prawns). Raw or frozen works.
Fresh & other
- ½ tsp tomato paste Shopping tip: Tomato paste (UK: tomato purée), in a small can or tube.
- ½ tsp corn flour Shopping tip: Cornstarch (UK: cornflour).
- ½ tsp superfine sugar Shopping tip: Superfine sugar (UK: caster). Regular sugar works.
- 1 ½ oz peanuts
- 2 chiles Shopping tip: Fresno or jalapeño for mild (seeds out); Thai bird's eye or serrano for hot.
- 1 ½ tsp brown sugar
- 3 cloves garlic cloves
- 8 oz water chestnuts
- to taste ginger
Sauces & oils
- 1 tbsp soy sauce
- ½ tsp sunflower oil
How to make it
Steps in our own plain words.
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Mix your cornflour and 1 ½ tsp soy sauce.
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Toss in the prawns.
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Set aside for 10 mins.
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Mix the vinegar, rest of the soy sauce, tomato purée, sugar plus 1 tbsp water together to make sauce.
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Wait until you’re ready to cook.
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Heat a big frying pan or wok until very hot.
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Add 1 ½ tsp oil.
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Fry the prawns until they're golden in places plus have opened out–.
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Tip them out of the pan.
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Heat the remaining oil.
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Add the peanuts, chillies and water chestnuts.
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Stir-fry for 2 mins until the peanuts start to colour.
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Add the ginger and garlic.
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Fry for 1 more min.
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Tip in the prawns and sauce.
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Simmer for 2 mins until thickened slightly.
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Serve with rice.
On the side: Steamed rice
A side we added to round out the meal. It is not part of the original recipe.
How to make it (25 min)
- Rinse the rice. Simmer it covered in water (2 cups per cup of rice) for about 18 minutes, then let it sit 5 minutes. Fluff with a fork.
More fish & seafood recipes
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.