🇨🇳 Chinese Cuisine

宫保虾球 (Gong Bao Xia Qiu)

Kung Pao Prawns

Prep Time 25 minutes

Servings 4

Difficulty Medium

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.

Ingredients

400g large prawns peeled and deveined
50g roasted peanuts
8 dried red chilies
1 tablespoon Sichuan peppercorns
2 tablespoons soy sauce
1 tablespoon black vinegar
1 tablespoon sugar
1 tablespoon cornstarch slurry
3 cloves garlic sliced
2 scallions cut into segments

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.

Did You Know?

The original Kung Pao recipe from Ding Baozhen used chicken, but the prawn version has become equally popular in coastal cities.