Large prawns wok-tossed with dried chilies, Sichuan peppercorns, peanuts, and a tangy sweet-sour sauce. The prawn version of the famous Kung Pao dish offers a seafood twist.
Nutrition & Info
349
kcal per serving
Protein
Carbs
Fat
Allergen Warnings
⚠ shellfish
⚠ peanuts
⚠ soy
Equipment Needed
wok
Instructions
-
1
Marinate prawns briefly with salt and cooking wine.
-
2
Heat oil in a wok and fry dried chilies and peppercorns until fragrant.
-
3
Add prawns and stir-fry on high heat until pink and curled.
-
4
Add garlic, scallions, soy sauce, vinegar, and sugar.
-
5
Toss in peanuts and thicken with cornstarch slurry, serve immediately.
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Did You Know?
The original Kung Pao recipe from Ding Baozhen used chicken, but the prawn version has become equally popular in coastal cities.
Chef's Notes
Equipment Tips
- wok
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