Kung pao prawns

Fire up your midweek meal.

  • 20 mins preparation
  • 45 mins cooking
  • Serves 4
  • Print
Give your midweek meal a real kick. You'll love this spicy-yet-sweet prawn stir fry packed full of fresh choy sum and crunchy water chesnuts.
Looking for more stir-fry recipes?


Kung pao prawns
  • 28 uncooked large king prawns (2kg)
  • 2 tablespoon peanut oil
  • 2 clove garlic, crushed
  • 4 fresh small red thai chillies, chopped finely
  • 1 teaspoon sichuan peppercorns, crushed
  • 500 gram choy sum, trimmed, chopped coarsely
  • 1/4 cup (60ml) light soy sauce
  • 1/4 cup (60ml) chinese cooking wine
  • 1 teaspoon white sugar
  • 227g can water chestnuts, rinsed, halved
  • 4 green onions, chopped coarsely
  • 1/2 cup (70g) roasted unsalted peanuts


Kung pao prawns
  • 1
    Shell and devein prawns, leaving tails intact.
  • 2
    Heat half the oil in wok; stir-fry prawns, in batches, until changed in colour.
  • 3
    Heat remaining oil in wok; stir-fry garlic, chilli and peppercorns until fragrant. Add choy sum; stir-fry until wilted. Return prawns to wok with sauce, wine, sugar and chestnuts; stir-fry 2 minutes. Remove from heat; stir in onion and nuts.


Kung pao, a classic Sichuan stir-fry, is made with either seafood or chicken, peanuts and lots of chillies. An authentic Sichuan-Chinese restaurant always has a delicious kung pao.

More From Women's Weekly Food