Kung Pao Prawns Shrimp

Bold, vibrant, and packed with irresistible flavors, Kung Pao Prawns Shrimp is a quick and easy stir-fry dish that will tantalize your taste buds. This recipe combines succulent prawns, crunchy toasted peanuts, and crisp vegetables like red bell peppers and zucchini, all coated in a perfectly balanced savory, tangy, and slightly sweet Kung Pao sauce. Enhanced with aromatic garlic, ginger, and a hint of heat from dried red chilies, this dish comes together in just 25 minutes, making it ideal for busy weeknights. Serve it over steamed rice or noodles for a restaurant-quality meal at home that’s bursting with authentic Chinese flavors. Perfect for seafood lovers and stir-fry enthusiasts, this recipe is a delicious way to spice up your dinner rotation!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 500 grams Prawns (large, peeled and deveined)
• 3 tablespoons Soy sauce
• 1 tablespoon Shaoxing wine (or dry sherry)
• 2 teaspoons Cornstarch
• 3 tablespoons Vegetable oil
• 6 pieces Dried red chilies
• 4 cloves Garlic (minced)
• 1 tablespoon Ginger (minced)
• 80 grams Unsalted peanuts (toasted)
• 1 medium piece Red bell pepper (diced)
• 1 medium piece Zucchini (diced)
• 4 pieces Green onions (chopped)
• 1 tablespoon Dark soy sauce
• 1 tablespoon Rice vinegar
• 2 teaspoons Sugar
• 100 milliliters Chicken stock (or water)
• 1 teaspoon Sesame oil

Directions

Step 1

In a mixing bowl, combine the prawns, 1 tablespoon of soy sauce, Shaoxing wine, and cornstarch. Mix well and let marinate for 10 minutes.

Step 2

In a small bowl, prepare the Kung Pao sauce by mixing the remaining soy sauce, dark soy sauce, rice vinegar, sugar, chicken stock, and sesame oil. Set aside.

Step 3

Heat a wok or large skillet over medium-high heat and add 2 tablespoons of vegetable oil. Once hot, add the prawns and cook for 1-2 minutes on each side until they turn pink and opaque. Remove and set aside.

Step 4

In the same wok, add the remaining 1 tablespoon of oil. Toss in the dried red chilies and stir-fry for about 30 seconds until fragrant and slightly darkened.

Step 5

Add the garlic and ginger and stir-fry for another 30 seconds, avoiding burning.

Step 6

Add the diced red bell pepper and zucchini to the wok and stir-fry for 2-3 minutes until they are slightly tender but still crisp.

Step 7

Return the cooked prawns to the wok and pour the prepared Kung Pao sauce over the mixture. Stir well to coat everything evenly.

Step 8

Add the toasted peanuts and green onions, cooking for an additional 1-2 minutes, allowing the sauce to thicken slightly.

Step 9

Remove from heat and serve immediately with steamed rice or noodles.

Nutrition Facts

Serving size	(1284.6g)

Amount per serving	% Daily Value*
Calories	1696.2

Total Fat 97.3g	0%
Saturated Fat 14.2g	0%
Polyunsaturated Fat 31.1g
Cholesterol 945mg	0%
Sodium 3766.0mg	0%
Total Carbohydrate 69.0g	0%
Dietary Fiber 17.2g	0%
Total Sugars 25.9g
Protein 156.1g	0%

Vitamin D 760IU	0%
Calcium 346.8mg	0%
Iron 8.2mg	0%
Potassium 3376.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.3%

Protein: 35.2%

Carbs: 15.5%