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
Fire up your midweek meal.
- 20 mins preparation
- 45 mins cooking
- Serves 4
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Ingredients
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
Method
Kung pao prawns
- 1Shell and devein prawns, leaving tails intact.
- 2Heat half the oil in wok; stir-fry prawns, in batches, until changed in colour.
- 3Heat 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.
Notes
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.
