Kung Po Prawns

Story behind the dish

Imagine the bustling streets of Sichuan, where fiery spices and aromatic peanuts create a symphony of flavors that thrill the senses. Kung Po Prawns takes those vibrant street-food vibes and brings them right to your home kitchen, offering a dish that's both comforting and exciting. The irresistible combination of tender prawns, crunchy water chestnuts, and the perfect balance of heat and sweetness makes every bite feel like a mini culinary adventure.

Cooking this dish feels like a warm hug, full of bold flavors and textures that dance on your palate. It’s a simple yet sophisticated recipe that transforms everyday ingredients into something truly special—perfect for sharing with friends or enjoying as a solo feast. Get ready to impress with a dish that’s as colorful and lively as the streets it originates from.

Ingredients

• 14 oz (400 g) prawns, peeled and deveined
• 2 tbsp soy sauce
• 1 tsp tomato purée
• 1 tsp cornflour
• 1 tsp caster sugar
• 1 tbsp sunflower oil
• 3 oz (85 g) peanuts
• 3 large chilies, sliced
• 1 tbsp brown sugar
• 6 cloves garlic, minced
• 15 oz (450 g) water chestnuts, sliced
• Fresh ginger, to taste, sliced

Step-by-step

1. In a small bowl, mix the cornflour with 1 tablespoon of soy sauce. Toss the prawns in this mixture and set aside to marinate for 10 minutes.
2. In another bowl, stir together the vinegar, remaining soy sauce, tomato purée, sugar, and 2 tablespoons of water to make the sauce. Set aside.
3. Heat a large wok or frying pan until very hot. Add 1 tablespoon of oil and fry the prawns until golden and just cooked through, about 2-3 minutes. Remove them from the pan and set aside.
4. In the same pan, add the remaining oil. Toss in the peanuts, sliced chilies, and water chestnuts. Stir-fry for about 2 minutes, until the peanuts start to turn golden.
5. Add the sliced ginger and minced garlic to the pan and cook for another minute, fragrant and sizzling.
6. Return the prawns to the pan along with the prepared sauce. Stir everything together and simmer for 2 minutes, allowing the sauce to thicken slightly.
7. Serve hot over steamed rice for a satisfying and fiery feast.

Chef’s tips & serving ideas

• For an extra kick, add more chilies or a dash of chili oil.
• Garnish with chopped spring onions or fresh cilantro for a burst of freshness.

Closing thoughts

Fresh, fiery, and irresistibly crunchy, Kung Po Prawns is sure to brighten any mealtime with its bold flavors and lively textures. Whether you're hosting a dinner or simply treating yourself, this dish promises a memorable taste experience packed with the spirit of Sichuan’s vibrant culinary culture. Happy cooking—and enjoy every spicy, crunchy bite!