Kung Pao Prawns Shrimp
Bold, vibrant, and packed with irresistible flavors, Kung Pao Prawns Shrimp is a quick and easy stir-fry dish that will tantalize your taste buds. This recipe combines succulent prawns, crunchy toasted peanuts, and crisp vegetables like red bell peppers and zucchini, all coated in a perfectly balanced savory, tangy, and slightly sweet Kung Pao sauce. Enhanced with aromatic garlic, ginger, and a hint of heat from dried red chilies, this dish comes together in just 25 minutes, making it ideal for busy weeknights. Serve it over steamed rice or noodles for a restaurant-quality meal at home that’s bursting with authentic Chinese flavors. Perfect for seafood lovers and stir-fry enthusiasts, this recipe is a delicious way to spice up your dinner rotation!
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Recipe Information
Ingredients
- 500 grams Prawns (large, peeled and deveined)
- 3 tablespoons Soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 2 teaspoons Cornstarch
- 3 tablespoons Vegetable oil
- 6 pieces Dried red chilies
- 4 cloves Garlic (minced)
- 1 tablespoon Ginger (minced)
- 80 grams Unsalted peanuts (toasted)
- 1 medium piece Red bell pepper (diced)
- 1 medium piece Zucchini (diced)
- 4 pieces Green onions (chopped)
- 1 tablespoon Dark soy sauce
- 1 tablespoon Rice vinegar
- 2 teaspoons Sugar
- 100 milliliters Chicken stock (or water)
- 1 teaspoon Sesame oil
Instructions
In a mixing bowl, combine the prawns, 1 tablespoon of soy sauce, Shaoxing wine, and cornstarch. Mix well and let marinate for 10 minutes.
In a small bowl, prepare the Kung Pao sauce by mixing the remaining soy sauce, dark soy sauce, rice vinegar, sugar, chicken stock, and sesame oil. Set aside.
Heat a wok or large skillet over medium-high heat and add 2 tablespoons of vegetable oil. Once hot, add the prawns and cook for 1-2 minutes on each side until they turn pink and opaque. Remove and set aside.
In the same wok, add the remaining 1 tablespoon of oil. Toss in the dried red chilies and stir-fry for about 30 seconds until fragrant and slightly darkened.
Add the garlic and ginger and stir-fry for another 30 seconds, avoiding burning.
Add the diced red bell pepper and zucchini to the wok and stir-fry for 2-3 minutes until they are slightly tender but still crisp.
Return the cooked prawns to the wok and pour the prepared Kung Pao sauce over the mixture. Stir well to coat everything evenly.
Add the toasted peanuts and green onions, cooking for an additional 1-2 minutes, allowing the sauce to thicken slightly.
Remove from heat and serve immediately with steamed rice or noodles.
Nutrition Facts
Calories |
424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.1 g | 31% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 237 mg | 79% | |
| Sodium | 921 mg | 40% | |
| Total Carbohydrate | 17.2 g | 6% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 6.2 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 90 mg | 7% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 840 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
