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Kung Pao prawns

Servings: 4

Ingredients

For the Sauce

  • 2 tsp. cornstarch
  • 1 tsp. sesame oil
  • 1 ½ tsp. sugar
  • 1 tbsp. light soy sauce
  • 1 ½ tbsp. dark soy sauce
  • 1 tbsp. black vinegar
  • 2 tbsp. water
  • salt according to taste

For the Marinade

  • 1/4 tsp. ground white pepper
  • ½ tsp Sichuan peppercorn crushed
  • 1 tbsp. dark soy sauce
  • 1 tbsp. light soy sauce
  • 1 tsp. cornstarch

Other Ingredients

  • 400 g shrimps
  • 2 tbsp. cooking oil
  • 1 tsp Sichuan peppercorn whole
  • 5 dried red chillies whole
  • 5 dried red chillies cut in 3” long strips
  • large spring onion white part only, finely chopped
  • 4 garlic cloves finely chopped
  • piece old ginger finely chopped
  • ½ green pepper cut in small cubes
  • ½ red bell pepper cut in small cubes
  • ¼ cup salted cashew or peanuts
  • 75 g snow peas washed (optional)

Instructions

  • Combine all ingredients for the marinade in a bowl & add shrimp to it. Mix well to coat the shrimp evenly. Cover & set aside.
  • Combine all the ingredients for the sauce in a bowl. Mix well & set aside.
  • Heat cooking oil in a pan and add whole dried red chillies, chopped dried red chillies, whole Sichuan peppers, ginger & garlic. Sauté for 1 minute on high heat or till the ginger & garlic are cooked halfway through.
  • Add the snow peas (optional) & shrimp. Sauté on high heat till the shrimp begins to turn opaque, about 30 seconds.
  • Add the spring onion, red peppers & green peppers. Sauté on high heat for about 30 second till the peppers turn soft.
  • Pour in the sauce & add peanuts/cashews. Mix well on high heat for about 10 seconds and turn off heat.
  • Serve hot with rice or noodles. Tastes great with a side of stir-fried bok choy.

Notes

  1. Sichuan peppers & red chillies can be kept whole or reduced in quantity for a less spicy flavour.
  2. To use frozen uncooked shrimp in the recipe, make sure it is completely thawed & drained before adding to the marinade.
  3. To use fresh shrimp, clean, devein, wash & drain before use.