Kung Pao Prawns

Ingredients

• 500 gprawns
• 3 tbsppeanut oil
• 1 smallonion, chopped
• 10long dried red chillies
• 1 tspblack peppercorns
• 1 tbspgarlic ginger paste
• 1 mediumgreen capsicum, chopped
• 1/2 mediumred capsicum, chopped
• 3 tbspsoy sauce
• 2 tspsesame oil
• to tastesalt
• 1/2 tbspsugar

Instructions

1. 1

   Heat the oil

   Heat 3 tbsp peanut oil, then add the chopped onion, dried red chillies and black peppercorns.

2. 2

   Add the prawns

   Add the prawns and 1 tbsp garlic ginger paste.

3. 3

   Add the sauce

   Pour in 3 tbsp soy sauce and add the chopped green and red capsicum.

4. 4

   Season the stir-fry

   Drizzle over 2 tsp sesame oil, then season with salt to taste and 1/2 tbsp sugar.

5. 5

   Cook until done

   Stir everything over high heat until the prawns are cooked through, then serve.

What are Kung Pao prawns?

Kung Pao is a Sichuan-style Chinese dish commonly associated with a spicy, savoury sauce and dried chillies. This version uses prawns in place of the chicken found in many familiar versions.

The quick, high-heat method suits prawns, while capsicum adds sweetness and crunch to balance the chilli and peppercorns.

Nutrition and macros by portion

The nutrition label shows one serving as written: 270 calories, 30g protein, 12g carbs, 14g fat.

Prawns provide most of the protein, while the peanut and sesame oils account for much of the fat. The capsicums, onion and sugar contribute carbohydrates, with rice or noodles adding more if served alongside. For a balanced plate, pair a portion with plenty of vegetables and a moderate serving of rice.

Why the ingredients work

Chillies and peppercorns: the dried red chillies bring heat, while black peppercorns add a sharper, aromatic note. Adjust the amount of chilli to suit your preference.

Sauces and aromatics: garlic ginger paste, soy sauce and sesame oil build a savoury, fragrant base. The small amount of sugar rounds out the salty and spicy flavours.

Get ready to stir-fry

Prep first: chop the onion and capsicums and measure out the sauces before heating the pan. The cooking happens quickly, so having everything close at hand helps prevent overcooking the prawns.

Hot pan: use a wide frying pan or wok and heat the oil before adding the onion, chillies and peppercorns. Keep the ingredients moving as you add the prawns and remaining ingredients.

How to tell when the prawns are done

Doneness: cook until the prawns are opaque throughout and have curled into a loose C shape. Take care not to leave them over the heat once cooked, as they can become firm.

Capsicum texture: a short stir-fry keeps the capsicum lively and slightly crisp. Continue stirring over high heat, as directed, until the prawns are cooked through.

Balancing the flavours

Salt and sugar: soy sauce contributes saltiness, so taste before adding much extra salt. The sugar is there to balance the strong savoury and spicy flavours rather than make the dish sweet.

Heat: dried chillies can vary in strength. For a milder result, use fewer chillies or leave them whole rather than breaking them up.

What to serve with it

Rice: serve the prawns with steamed rice to soak up the savoury sauce. Plain noodles are another simple accompaniment.

Fresh sides: add a crisp salad or lightly cooked greens for contrast. Serve the stir-fry as soon as it is cooked so the prawns stay tender.

Recipe notes & tips

• Pat the prawns dry before cooking so they do not add excess water to the pan.
• Prepare and measure all the ingredients before heating the oil.
• Keep the prawns moving over high heat and stop cooking once they are opaque throughout.
• Taste before adding salt because the soy sauce is already salty.
• Keep dried chillies whole for a less fiery result.
• Serve immediately to enjoy the prawns at their most tender.

Variations

• Add peanuts: stir in a handful of roasted peanuts at the end for crunch.
• Milder heat: use fewer dried chillies while keeping the peppercorns for their aromatic bite.
• Extra vegetables: add sliced spring onions or another quick-cooking vegetable with the capsicum.
• Use chicken: swap the prawns for bite-sized chicken pieces and cook them through before adding the vegetables.
• Serve with noodles: spoon the stir-fry over cooked noodles for a more substantial meal.

Common mistakes to avoid

• Crowded pan: the ingredients can steam instead of stir-fry; use a wide pan and cook in batches if needed.
• Prawns cooked too long: they can turn tough; remove the pan from the heat once they are opaque throughout.
• Adding salt too early: soy sauce may make the dish salty enough; taste before seasoning.
• Unprepared ingredients: the quick cooking can become rushed; chop and measure everything before heating the oil.
• Broken chillies: crushed chillies release more heat; keep them whole if you want a gentler result.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently in a frying pan until piping hot, taking care not to cook the prawns for longer than needed.

Frequently asked questions