Kung Po King Prawn

Quick and easy Kung Pao Prawn recipe made with king prawns, crunchy cashew nuts, Sichuan peppercorns, dried chillies and savoury sauce.

📝 Ingredients

• 300 gram King prawns (About 10.6oz, Peeled and deveined)
• 1/2 Red bell pepper (Cut small squares)
• 1/2 Green bell pepper (Cut small squares)
• 1/2 Onion (Cut small dices)
• 1 tbsp Garlic (Finely chopped)
• 1/2 tbsp Ginger (Finely grated)
• 3-4 Spring onions
• 8-10 Dried chillies (Sichuan chillies or any long red dried chillies ( cut and deseeded ))
• 1 tsp Sichuan peppercorns (Toasted and grinded into coarse)
• 4-5 tbsp Raw cashew nuts (Or peanuts)
• 3 tbsp Groundnut oil (Or vegetable oil)
• 1 tbsp Light soy sauce (Or all-purpose soy sauce)
• 1/4 tsp White pepper
• 2 tbsp Light soy sauce
• 1 tsp Dark soy sauce
• 1 tbsp Chinese black rice vinegar (Chinkiang vinegar, see detailed in note)
• 1 tbsp Sugar
• 1 tsp Corn starch
• 1 tsp Sesame oil
• 2 tbsp Water

👨‍🍳 Instructions

1. 1Season the prawns with soy sauce and white pepper and set it aside. Mix all the stir fry sauce in a small bowl and whisk until sugar dissolved.
2. 2Heat the wok/pan into low-medium heat. Sautee the raw cashew nuts with a teaspoon of oil until crispy golden brown. Remove from the pan and set it aside.
3. 3In the remaining wok/pan drizzle 1 tablespoon of oil and stir fry the marinated prawns over medium-high heat for 1-2 minutes. Once the prawns are charred and 80% cooked, removed from heat and set it aside.
4. 4Drizzle 2 tablespoon of oil and stir fry onion and dry chillies over medium high heat for a few seconds. Follow with the chopped garlic, ginger, and Sichuan peppercorns. Toss for a few seconds until fragrant then add the bell peppers.
5. 5Place the cooked prawns back in the wok and pour the sauce in.
6. 6Once the sauce is thick and glossy, turn off the heat and stir in toasted cashew nuts and spring onions.
7. 7Remove from heat and transfer to serving plate. Serve immediately with plain rice or noodles.