Kung Pao Prawn Stir Fry with Peanuts
Equipment
- 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.
Ingredients
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)
Instructions
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.