Kung Pao Prawns
A delicious and authentic sichuan and regional recipe for Kung Pao Prawns, prepared with traditional seasonings and techniques.
Ingredients
- • 1 lb (450 g) prawns (peeled and deveined)
- • 1 tablespoon Shaoxing wine
- • 1/4 teaspoon salt
- • 1/8 teaspoon white pepper
- • 1 tablespoon cornflour
- • 2 tablespoons water
- • 2 tablespoons Chinkiang vinegar ((or rice vinegar))
- • 1 tablespoon Shaoxing wine
- • 1 tablespoon light soy sauce ((or soy sauce))
- • 1 teaspoon dark soy sauce ((Optional) (*Footnote 1))
- • 2 tablespoons sugar
- • 1 teaspoon cornflour
- • 2 tablespoons peanut oil ((or vegetable oil))
- • 8 dried Chinese chilli peppers
- • 3 cloves garlic (sliced)
- • 1 tablespoon minced ginger
- • 1/4 teaspoon ground Sichuan peppercorns ((Optional))
- • 4 spring onions (cut to 2” (5 cm) pieces)
- • 1 red pepper (diced)
- • 1/3 cup roasted peanuts
- • 2 teaspoons chilli oil ((Optional, to add colour))
Preparation Steps
Combine prawns, Shaoxing wine, salt, white pepper and cornflour in a medium-sized bowl. Mix well and marinate for 10 minutes while preparing other ingredients.
Heat 1 tablespoon of the oil in a large frying pan over medium-high heat until hot. Add marinated prawns and spread them into a single layer. Cook for 30 seconds without touching. Then stir and cook until the surface turns opaque and prawns have curled up. Transfer to a plate and set aside.
Turn to medium-low heat. Add the remaining 1 tablespoon oil, chilli pepper, garlic and ginger. Stir fry a few times to release fragrance. Add the ground Sichuan peppercorn and give it a quick stir.
Add the spring onions and sweet peppers. Cook and stir for 1 minute.
Add the prawns back. Stir the sauce again to completely dissolve the cornflour. Pour it into the frying pan. Cook and stir until the sauce has thickened.
Add the roasted peanuts and chilli oil (if using). Give it a final stir and transfer everything to a serving plate. Serve hot as a main dish.