If you’ve been craving something bold, spicy, and just the right kind of nutty, this kung pao prawn stir fry with peanuts will absolutely hit the spot. It's one of those dishes that pulls you in with its glossy, sticky sauce and tender prawns, then surprises you with a kick of heat and the crunch of roasted peanuts. This isn’t your typical takeout version either—we’re bringing in depth and balance, turning it into something you’d proudly serve on a weeknight or even to guests. And if you're already a fan of kung pao shrimp or other shrimp stir fry recipes easy enough to whip up in under 30 minutes, this one will easily find a home in your regular rotation.
Kung Pao Prawn Stir Fry with Peanuts
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Course Main Course
Cuisine Chinese
Wok or large frying pan Ideal for high-heat, fast cooking. If you don’t have a wok, a heavy-bottomed stainless steel or non-stick skillet works too.
Mixing bowls For marinating the prawns and mixing the sauce.
Tongs or wok spatula For quick tossing and turning.
Measuring spoons and cups Accuracy is key, especially with bold sauces.
Cutting board and sharp knife Prep those aromatics and veggies finely and efficiently.
For the prawns
- 1 lb 450g large tiger prawns, peeled and deveined (tail-on optional)
- 1/2 tsp salt
- 1/2 tsp white pepper
- 1 tsp cornstarch
- 1 tbsp Shaoxing wine or dry sherry
For the sauce
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp Chinese black vinegar or rice vinegar
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- 1 tbsp sugar
- 1/2 tsp cornstarch
- 2 tbsp water
Stir-fry base
- 2 tbsp neutral oil peanut or vegetable oil
- 4 dried red chilies adjust to spice preference, halved and seeds removed
- 1 tbsp Sichuan peppercorns optional for extra numbing heat
- 1- inch piece of ginger minced
- 4 cloves garlic minced
- 1/2 red bell pepper diced
- 1/2 green bell pepper diced
- 1/2 small onion chopped
- 1/3 cup unsalted roasted peanuts
- 2 scallions sliced (white and green parts separated)
Step 1: Marinate the prawns
In a bowl, combine the tiger prawns with salt, white pepper, cornstarch, and Shaoxing wine. Let it sit for about 10 minutes while you prep the vegetables and sauce. This helps infuse subtle flavor and keep the prawns tender during the high-heat stir fry.
Step 2: Mix the sauce
In a small bowl, whisk together the light and dark soy sauces, vinegar, hoisin sauce, sesame oil, sugar, cornstarch, and water. This shrimp stir fry sauce is what brings everything together—it’s sweet, salty, tangy, and sticky.
Step 3: Sear the prawns
Heat a tablespoon of oil in a wok over high heat until shimmering. Add the marinated prawns in a single layer and let them sear for about 1-2 minutes per side, just until they turn pink and lightly caramelized. Remove from the pan and set aside. (This is a classic step in many chinese stir-fried seafood dish recipes—don’t overcook or your prawns will turn rubbery!)
Step 4: Stir-fry aromatics
Add another tablespoon of oil to the same wok. Toss in the dried chilies and Sichuan peppercorns (if using). Stir-fry until fragrant, about 30 seconds. Then add the minced ginger, garlic, and the white part of the scallions. Cook until aromatic but not burnt.
Step 5: Add veggies and peanuts
Throw in the chopped onion, red and green bell peppers. Stir-fry for 2-3 minutes until slightly tender but still crisp. Add the roasted peanuts and cook for another 30 seconds, letting them absorb some of the sauce later on.
Step 6: Bring it all together
Return the prawns to the pan and pour the prepared sauce over everything. Stir quickly to coat the prawns and vegetables evenly. Cook for another 1-2 minutes until the sauce thickens and becomes glossy.
Step 7: Finish and serve
Sprinkle with the green parts of the scallions. Serve immediately over steamed jasmine rice or alongside stir-fried noodles for a shrimp stir fry with noodles combo.
Pairings
This bold and vibrant dish is beautifully balanced by simpler, cooler sides:
- Jasmine rice or garlic fried rice: Something fragrant to soak up the sauce.
- Stir-fried bok choy or Chinese broccoli: Light greens to balance the heat and umami.
- Cucumber salad with sesame oil: Crisp, cold, and slightly acidic to cool your palate.
- Chilled Chinese jasmine tea or light lager: To temper the spice and refresh between bites.
If you're aiming for a full-on chinese cooking recipes night, pair with chinese coconut shrimp recipe or some crispy spring rolls for a contrast in textures.
FAQs
1. What type of prawns work best for this recipe?
Tiger prawns are ideal—they’re large, firm, and hold up well to the intense heat of stir-frying. You can also use white prawns or jumbo shrimp, just make sure they’re peeled and deveined. For a more delicate take, smaller prawns can be used, but they’ll cook much faster.
2. Can I use frozen prawns?
Yes, just ensure they’re completely thawed and patted dry before marinating. Excess moisture can steam them instead of letting them sear properly.
3. Is this dish very spicy?
It has a noticeable heat, thanks to the dried chilies and optional Sichuan peppercorns. You can easily scale the spice up or down based on your taste. Remove the seeds from the chilies or reduce the quantity if you’re heat-sensitive.
4. What are some alternatives to peanuts?
If you have a peanut allergy or want to switch things up, cashews are a great alternative. Toasted sunflower seeds or even crispy chickpeas can work in a pinch.
5. Can I turn this into a curry or noodle dish?
Absolutely. This base works well with a prawn curry recipe approach if you swap the hoisin and vinegar with coconut milk and Thai curry paste, leaning more into a thai prawn curry style. Or toss the stir fry with lo mein or rice noodles to make an exciting stir fry shrimp recipes noodle dish.
