Getting closer to to Chinese New Year, we thought we’d share a Chinese recipe.. Kung Pao Prawns. Kung Pao Sauce is firstly used in the famous Kung Pao Chicken and then further developed into a type of flavor in China which can be used in many other recipes. It goes well with different types of protein, chicken, shrimp and fish. It goes even better with vegetables and mushrooms like lotus root, cauliflower and king oyster mushrooms.
- 400g king prawns
- 4 cloves garlic very finely chopped
- 1 x large knob of ginger – thinly sliced
- 4 salad onions slice thinly diagonally
- 1 red capsicum – thinly sliced
- 1 small courgette – diced or sliced 1 cm thickness
- 1 large chilli – as hot as you would like
- 120g Water chestnuts, canned
- 2 tbsp oil
To make the Kung Pao sauce
- 4 tbsp soy sauce
- 1 tbsp Rice vinegar
- 2 tbsp honey
- 1 tbsp ketchup
- 2 tsp Cornflour
- 1 tsp Sesame oil
- 2 tbsp. vegetable oil
- Start by preparing the vegetables, chop up the garlic very finely, the chilli, slice green onions and ginger. Slice the red capsicum, and courgette. Drain the water from canned water chestnuts.
- In a bowl combine all the ingredients for he kung pao sauce, stir well and set aside.
- In a large wok heat the oil gently, start by adding ginger, courgettes, and capsicum, turn up the heat to medium to high to ensure the vegetables are stir-frying and not poaching. Cook for one to two minutes then add the chilli and garlic, stir well. Cook for a further minute to allow the garlic and chilli to infuse the vegetables.
- Now add the drained water chestnuts, and the prawns, stirring well to ensure the flavours are integrating, and cook for a further minute before adding the sauce. Stir through to ensure that the sauce is thoroughly coating the vegetables and prawns.
- Cook for 2-3 minutes until the prawns are cooked.
- Remove from the heat and garnish with the salad onions. And serve with steamed rice and enjoy. 😊