Kung po prawns

Prep: 10 mins Cook: 10 mins


Serves 4
Whip up this budget-friendly, Chinese favourite in just 20 minutes

Nutrition and extra info

Nutrition: per serving

  • kcal308
  • fat18g
  • saturates3g
  • carbs13g
  • sugars6g
  • fibre1g
  • protein25g
  • salt2.07g
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  • 1 tsp cornflour
  • 2 tbsp light soy sauce
  • 400g large raw prawns, frozen is fine, butterflied (see tip, below)



    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • 2 tbsp Chinese rice vinegar
  • 1 heaped tbsp tomato purée
  • 1 tsp caster sugar
  • 2 tbsp sunflower or groundnut oil
  • 85g unsalted, roasted peanuts
  • 6 small or 3 large whole dried chillies



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 2 x 225g cans water chestnuts, drained
  • thumb-sized piece ginger, finely grated



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 garlic cloves, finely chopped


  1. Mix the cornflour and 1 tbsp soy sauce, toss in the prawns and set aside for 10 mins. Stir the vinegar, remaining soy sauce, tomato purée, sugar and 2 tbsp water together to make a sauce.

  2. When you’re ready to cook, heat a large frying pan or wok until very hot, then add 1 tbsp oil. Fry the prawns until they are golden in places and have opened out– then tip them out of the pan.

  3. Heat the remaining oil and add the peanuts, chillies and water chestnuts. Stir-fry for 2 mins or until the peanuts start to colour, then add the ginger and garlic and fry for 1 more min. Tip in the prawns and sauce and simmer for 2 mins until thickened slightly. Serve with rice.

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Comments (12)

weebleman's picture

I'm a total novice but found this recipe rally tasty. Halved the ingredients for two and it worked OK but would add a little more sauce next time. I had no dried chillies so used a couple medium red chillies and turned out a real tasty dish. Will definitely cook it again.

jennypiccolo's picture

My husband's absolute favourite dish. Full of flavour and nice and spicy. I often add soya beans to it. Fab

dosidal's picture

Great Success !!

simonr's picture

my girlfriend loved it but i could only taste soya.
a bit disappointed.

mariabudgen's picture

We enjoyed this recipe though next time will follow the extra soy and sugar suggestions above. We substituted chinese rice vinegar for chinese cooking wine, which gave a nice flavour, and used one whole medium red chilli and some dry roasted peanuts. We also added some thinly sliced carrot and half an orange pepper for extra veg that fitted with the colour scheme!Really liked the different textures of soft prawns against crunchy nuts and water chestnuts. Quick to make and a nice change.

lindseyanderson's picture

The tomato puree overpowered the sauce and didn't really get any heat from the chillies. Really easy to make and will try again with a couple of changes.

bookey2712's picture

Fantastic!!!.......I also would increase sauce and add a touch more sugar

libby0's picture

Taking onboard viewers comments I doubled the soy sauce and tripled the sugar... it was delicious.

I use cooked prawns, bamboo instead of chestnuts and cashew nuts, because that is all my supermarket had.

Will definitely make again, perfect for a Saturday night in.

mssteel's picture

Made this today and my friend loved it but didn't touch the water chestnuts. I wasn't too keen on them either but the prawns and sauce were very nice.

Sarah Jones's picture

One of our family favourites, add some chopped up peppers to add a bit of extra veg. Also use dried ancho chilli as that's what we ave in the cupboard and I used dark soy bit more flavour.

hannahness's picture

Really delicious, though I replaced peanuts with cashews and used dried chilli flakes instead.

hazie1000's picture

Nice dish, personally I would increase the sugar and soya sauce for a little more sweetness and kick. The water chestnuts are quite bland so need this. Will try again with these tweeks.

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