Kung Pao King Prawn

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Stir-fried prawns in a sweet and spicy sauce. This Szechuan recipe for Kung Pao King Prawn will surely be among your favourite Chinese dishes.

Kung Pao King Prawn
Prep time
Cook time
Total time
Serves: 3-4
  • 1 teaspoon soy sauce
  • 1 teaspoon black vinegar
  • 2 teaspoons sugar
  • 1 teaspoon cornflour
  • 1 pinch salt
  • 2 teaspoons cold water
  • 100g peanuts
  • 2½ tablespoons cooking oil
  • 500g prawns, shelled and deveined
  • 1 tablespoon beaten egg white
  • 4 dried chillies
  • 10 Szechuan peppercorns
  • 1 (3cm) piece fresh ginger, finely chopped
  • 3 cloves garlic, finely chopped
  • 1-2 spring onions, finely sliced
  • 2 tablespoons chilli bean paste
  1. For the sauce, combine 1 teaspoon soy sauce, 1 teaspoon black vinegar, 2 teaspoons sugar, 1 teaspoon cornflour, 1 pinch salt and 2 teaspoons cold water. Once mixed, leave to one side.
  2. Place ½ tablespoon oil in a wok over medium heat. When hot, stir-fry the peanuts for 6-7 minutes or until they are golden in colour. Allow to cool.
  3. Heat 2 tablespoons oil over high heat in a wok until very hot. Dip the prawns in the egg white and place into the wok. Stir-fry for about 2 minutes. Remove and place on a plate.
  4. Stir-fry the dried chillies for 1 minute. Add the peppercorns and stir-fry for 30 seconds. Add the ginger, garlic and spring onions and stir-fry for another 30 seconds. Mix in the chilli bean paste and fry until the oil turns red.
  5. Add the prawns to the wok. Mix in the sauce and stir well, making sure the prawns are coated evenly.
  6. Mix in the fried peanuts and serve.


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