Kung Po Prawns Recipe:
Delicious Chinese, smoky hint of sesame oil, peanuts and Prawns make this classic Chinese dish irresistible.
A popular Chinese dish, I personally love the toasted nuttiness of the sesame oil and peanuts, which go along with the prawns. Although, I cooked this dish for the first, but I was glad that I got it bang on right.
Ingredients (Serves 3-4):
- 400 grams large prawns, cleaned and deveined,
- 2 tsps of ground nut or sunflower oil,
- 1 tsp of sesame oil,
- 80 grams of slightly roasted peanuts,
- 6 whole dried red chillies,
- 2-3 green chillies,
- 3 small capsicums, roughly diced,
- Soya sauce 4 tbsp,
- Rice wine vinegar 2 tsp,
- 3 small tomatoes, blanched and pureed,
- 2 tsp of sugar or honey,
- 1-2 tsp of ginger-garlic, finely chopped,
- 1-2 tsp of cornflour,
- Coarse sea salt to taste,
- Fresh coriander for garnish
- It will be better if you have wok to do justice to the dish. However, I tried the dish in my regular kadai and it came out just well.
- Begin by tossing the prawns in corn flour and 2 tbsp of soya sauce. Set aside for about 10-15 minutes.
- Prepare a sauce with vinegar, remaining soya sauce, honey or sugar, tomato puree and a little water. Make sure the sauce isn’t too watery, so add just 1-2 tsp of water.
- Heat the kadai with groundnut oil until very hot. Make sure the heat is on high. Immediately toss the marinated prawns and fry until nice golden brown. This should take just a few minutes. Strain them on an absorbent towel and keep aside.
- In the same oil, toss the roasted peanuts, whole red and green chilies and fry on high flame for a minute. Immediately add the ginger-garlic, followed by the diced capsicums.
- Fry this for a minute and then add the fried prawns, a drizzle of sesame oil, followed by the sauce. Simmer for two minutes on low flame, until the prawns and capsicums get coated in the thickened sauce.
- This dish when dry goes well as a starter. However, many even prefer it with fried rice or plain steamed rice. This dish is fantastic and super easy to make, especially for a quick last moment dish for your guests.