Kung Po Prawns

A quick and flavourful Chinese-style stir-fry combining crispy prawns with cashews, vegetables and a spicy savoury sauce.

Ingredients

Main Ingredients

• 8 king prawns
• 10g cashew nuts
• 10g carrot, diced
• 10g water chestnuts
• 3g chilli, chopped
• Self-raising flour, for coating
• Oil, for deep-frying

Seasonings

• 1 tbsp Szechuan Kung Po sauce
• 1 tbsp chilli sauce with garlic
• 2 tsp light soy sauce

Method

1. Coat the Prawns

Coat the king prawns evenly in self-raising flour.

2. Deep-Fry the Prawns

Heat the oil and deep-fry the prawns until cooked through and golden.

Drain well and set aside.

3. Stir-Fry the Vegetables

Heat a wok over medium-high heat and stir-fry the diced carrot and water chestnuts until slightly softened.

4. Add the Prawns and Cashews

Add the fried prawns, chopped chilli and cashew nuts.

5. Add the Sauce

Add the Kung Po sauce, chilli sauce with garlic and light soy sauce. Stir-fry for a further 2 minutes until everything is well coated and heated through.

6. Serve

Serve immediately.

Notes

• Pat the prawns dry before coating them to help the flour adhere.
• For extra heat, add more fresh chilli.
• Serve with steamed jasmine rice or noodles.

Tags

Chinese, Kung Po Prawns, Kung Pao, Prawns, Seafood, Stir-Fry, Spicy, Cashews, Quick Meal, Main Course