Kung Pao Prawns

Kung Pao Prawns are insanely delicious and irresistibly sticky. Whip them up with some colourful capsicum, sprinkle over peanuts and there you have it.

5 from 2 votes

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Course: Main Course

Cuisine: Chinese

Keyword: Kung Pao Prawns, Prawns, Rice, Sticky Sauce, Stir fry

Total Time: 30

Servings:

Equipment

Frying pan
Stovetop
Microwave

Ingredients

2 cloves garlic
2 shallots
3 cm fresh ginger opt.
1 red capsicum
1 yellow capsicum
1 green capsicum
¼ cup roasted peanuts
⅓ bunch coriander
2 teaspoon brown sugar
½ teaspoon chilli flakes opt.
1 tablespoon dark soy
1 tablespoon light soy
2 tablespoon water
¼ cup hoisin sauce
2 tablespoon rice vinegar
1 tablespoon sesame oil
500 g raw prawn cutlets peeled
2 tablespoon rice flour
Vegetable oil 2 tbsp
450 g microwave rice
Salt and pepper

Instructions

Peel and mince garlic. Peel and finely slice shallots. Peel and finely slice ginger into matchsticks. Dice capsicum into 2 cm pieces. Roughly chop peanuts. Roughly chop coriander.
Option to portion out capsicum to your child’s plate now if you think they would prefer it plain.
2 cloves garlic, 2 shallots, 3 cm fresh ginger, 1 red capsicum, 1 yellow capsicum, 1 green capsicum, ¼ cup roasted peanuts, ⅓ bunch coriander
Make the sauce by combining sugar, dark soy, light soy, water, hoisin, rice vinegar and sesame oil.
2 teaspoon brown sugar, 1 tablespoon dark soy, 1 tablespoon light soy, 2 tablespoon water, ¼ cup hoisin sauce, 2 tablespoon rice vinegar, 1 tablespoon sesame oil
Add prawns to a bowl with rice flour, salt and pepper. Mix to coat.
500 g raw prawn cutlets, 2 tablespoon rice flour, Salt and pepper
Place a pan over high heat and add 1 tablespoon vegetable oil. Add your prawns in a single layer (they may stick together because of the flour so add them one or two at a time) and cook for 1 minute each side, or until just crispy and cooked through. Remove to a plate lined with a paper towel.
TIP: You might have to do this in batches.
Vegetable oil
Add 2 teaspoons more oil, garlic, shallots, ginger (opt. - this might be too spicy for little ones) and capsicum to the hot pan. Cook for 3 minutes or so, until fragrant and soft.
Option to portion out vegetables and prawns onto your child’s plate now if you think they would prefer them without the sauce.
2 cloves garlic, 2 shallots, 3 cm fresh ginger, 1 red capsicum, 1 yellow capsicum, Vegetable oil, 1 green capsicum
Add sauce to the pan, and stir through to coat all the vegetables until it reduces to sticky. Meanwhile, heat rice in the microwave.
450 g microwave rice
Return the prawns to the pan and toss to coat.
Serve Kung Pao Prawns on a bed of rice, with coriander leaves on the side and chopped peanuts.
For little ones, serve them rice and prawns separately, and skip the peanuts and the coriander.
If you skipped chilli flakes before you can add them to adult plates now if you wish.
¼ cup roasted peanuts, ⅓ bunch coriander, ½ teaspoon chilli flakes

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