Name: Kung Pao Prawn Stir Fry: Amazing Flavor
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 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; 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; 2 tbsp neutral oil (peanut or vegetable oil); 4 dried red chilies, halved and seeds removed (adjust to spice preference); 1 tbsp Sichuan peppercorns (optional); 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)

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Kung Pao Prawn Stir Fry has a way of making even a weeknight feel special. I remember the first time I tried an authentic Kung Pao prawn recipe at a tiny Sichuan restaurant; the explosion of savory, sweet, and spicy flavors, with those tender prawns and crunchy peanuts, was unforgettable. The aroma alone, a fragrant mix of chili peppers and garlic, filled the air and had me hooked. It’s more than just a meal; it’s an experience that brings vibrant, bold tastes right to your kitchen. This spicy shrimp stir fry is incredibly satisfying! Let’s get cooking!

Why You’ll Love This Kung Pao Prawn Stir Fry

This recipe is a true winner for so many reasons! It delivers an incredible balance of sweet, savory, and spicy flavors that will tantalize your taste buds. Plus, it’s a genuinely easy Kung Pao prawn stir fry that comes together in under 30 minutes, making it perfect for busy weeknights. You’ll appreciate the healthy benefits, too, with lean protein from the prawns and plenty of fresh veggies. It’s also wonderfully budget-friendly, proving that delicious, exciting meals don’t have to break the bank. This dish is family-friendly and a fantastic way to introduce bold Chinese flavors. Honestly, it’s the best easy Kung Pao prawn stir fry I’ve found!

Ingredients for Authentic Kung Pao Prawn Recipe

Gathering these ingredients will set you up for a fantastic Kung Pao Prawn Stir Fry. The star, of course, is 1 lb (450g) large tiger prawns, peeled and deveined (tail-on optional) – I like to leave the tails on for presentation. For the signature sticky sauce, you’ll need a mix of pantry staples that create the classic Kung Pao flavor profile: 2 tbsp light soy sauce, 1 tbsp dark soy sauce for color, 1 tbsp Chinese black vinegar or rice vinegar for tang, 1 tbsp hoisin sauce for depth, and 1 tbsp sugar for that touch of sweetness. This blend creates the perfect Kung Pao shrimp sauce. Don’t forget 1/3 cup unsalted roasted peanuts for that essential crunch!

Kung Pao Prawn Stir Fry: Amazing Flavor - Kung Pao Prawn Stir - main visual representation

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
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
2 tbsp neutral oil (peanut or vegetable oil)
4 dried red chilies, halved and seeds removed (adjust to spice preference)
1 tbsp Sichuan peppercorns (optional)
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)

How to Make Kung Pao Prawn Stir Fry

Get ready for a flavor adventure! This recipe makes how to stir fry Kung Pao prawns incredibly simple and rewarding. The key is having everything prepped and ready to go, as the cooking process is super fast.

Step 1: Marinate your prawns. In a medium bowl, combine the 1 lb (450g) large tiger prawns with 1/2 tsp salt, 1/2 tsp white pepper, 1 tsp cornstarch, and 1 tbsp Shaoxing wine. Give them a gentle toss to coat evenly, then let them sit for about 10 minutes. This step helps tenderize the prawns and makes them absorb flavors beautifully.
Step 2: Prepare the magic sauce. While the prawns marinate, whisk together all the sauce ingredients in a small bowl: 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp Chinese black vinegar, 1 tbsp hoisin sauce, 1 tsp sesame oil, 1 tbsp sugar, 1/2 tsp cornstarch, and 2 tbsp water. Set this aside. This is your flavorful Kung Pao shrimp sauce base.
Step 3: Sear the prawns. Heat 1 tbsp neutral oil in a wok or large skillet over high heat until it shimmers. Carefully add the marinated prawns in a single layer – you might need to do this in batches to avoid overcrowding. Sear for 1-2 minutes per side until they turn pink and slightly golden. Remove them from the wok and set aside.
Step 4: Stir-fry the aromatics. Add the remaining 1 tbsp neutral oil to the hot wok. Toss in the 4 dried red chilies and 1 tbsp Sichuan peppercorns (if using). Stir-fry for about 30 seconds until fragrant and the chilies darken slightly. Be careful not to burn them! Then, add the minced 1-inch piece of ginger, 4 cloves garlic, minced, and the white parts of the 2 scallions. Cook for another 30 seconds until wonderfully aromatic.
Step 5: Add the veggies and peanuts. Toss in the diced 1/2 red bell pepper, 1/2 green bell pepper, and chopped 1/2 small onion. Stir-fry for 2-3 minutes until they are crisp-tender – you want them to retain a slight bite. Add the 1/3 cup unsalted roasted peanuts and stir-fry for another 30 seconds to warm them through and coat them in those amazing wok flavors.
Step 6: Bring it all together. Return the seared prawns to the wok with the vegetables and peanuts. Give your prepared sauce a quick stir, then pour it evenly over the ingredients. Stir everything constantly for 1-2 minutes, ensuring every piece is coated in the glossy, sticky sauce. The sauce will thicken as it heats, creating that irresistible coating. This is a crucial part of how to stir fry Kung Pao prawns effectively.
Step 7: Finish and serve. Stir in the green parts of the sliced scallions for a burst of freshness and color. Serve your delicious Kung Pao Prawn Stir Fry immediately over hot steamed rice or your favorite noodles. Enjoy this incredible spicy shrimp stir fry!

Pro Tips for the Best Kung Pao Prawn Stir Fry

Want to elevate your stir-fry game? I’ve picked up a few tricks over the years that make this dish truly shine. Following these simple tips will ensure your Kung Pao Prawn Stir Fry is restaurant-quality at home.

Prep everything before you start cooking – stir-frying is fast! Have your sauce mixed, veggies chopped, and prawns marinated ready to go.
Don’t overcrowd the wok. Cook the prawns in batches if necessary to ensure they sear properly and don’t steam.
Taste and adjust the sauce before adding it to the wok. You can tweak the sweetness, saltiness, or spice level to your preference.
Use high heat for stir-frying to get that coveted wok hei flavor and ensure vegetables stay crisp-tender.

What’s the secret to perfect Kung Pao prawns?

The secret lies in the marinade and high heat. Marinating the prawns with cornstarch and Shaoxing wine tenderizes them. Then, searing them quickly over high heat, especially with those aromatic Kung Pao shrimp stir-fry with chili peppers, locks in moisture and flavor.

Can I make Kung Pao prawn stir-fry ahead of time?

You can prep most components ahead of time. Marinate the prawns, mix the sauce, and chop all your vegetables and aromatics up to a day in advance. Store them separately in the refrigerator. However, I highly recommend cooking the stir-fry just before serving for the best texture and flavor. For more make-ahead meal ideas, check out these last recipes.

How do I avoid common mistakes with Kung Pao prawns?

A common pitfall is overcooking the prawns, which makes them rubbery. Another mistake is not having your ingredients prepped, leading to burnt aromatics. Lastly, don’t skip the sauce prep; a well-balanced sauce is key to that authentic Kung Pao flavor profile. Learning about proper cooking techniques can help prevent these issues. For instance, understanding how to cook ground beef and broccoli can offer similar stir-fry insights.

Best Ways to Serve Kung Pao Prawn Stir Fry

This vibrant Kung Pao Prawn Stir Fry is incredibly versatile and pairs beautifully with a variety of sides. For a classic and satisfying meal, serving it over fluffy steamed jasmine rice is an absolute must. The rice perfectly soaks up that incredible, glossy sauce. If you’re looking for a lighter option or want to change things up, this stir fry is also fantastic tossed with noodles – think thin egg noodles or even udon. For a more complete meal, consider adding some simple steamed or stir-fried greens like bok choy or broccoli. These simple pairings make this Kung Pao prawn stir fry with rice a complete and delicious dinner. You might also enjoy these easy pairings for jerk chicken if you’re looking for side dish inspiration.

Nutrition Facts for Kung Pao Prawn Stir Fry

Here’s a breakdown of the estimated nutritional information per serving for this delicious Kung Pao Prawn Stir Fry:

Calories: 350
Fat: 18g
Saturated Fat: 3g
Protein: 25g
Carbohydrates: 22g
Fiber: 3g
Sugar: 10g
Sodium: 850mg

Nutritional values are estimates and can vary based on the specific ingredients and portion sizes used in your Kung Pao prawn stir fry. For more healthy options, explore carnivore diet recipes, though this stir-fry is not carnivore-friendly.

How to Store and Reheat Kung Pao Prawn Stir Fry

Even though this dish is best enjoyed fresh, you might have leftovers, or perhaps you’re planning ahead with some meal prep. To properly store any remaining Kung Pao Prawn Stir Fry, let it cool completely before transferring it to airtight containers. It will keep well in the refrigerator for about 3 to 4 days. For longer storage, you can freeze portions for up to 3 months. When you’re ready to enjoy it again, the best way to reheat is gently on the stovetop over low heat, stirring occasionally, until warmed through. You can also microwave it, but be sure to stir halfway through to ensure even heating and to prevent the prawns from becoming tough. This ensures your leftovers retain as much of their original flavor and texture as possible.

Frequently Asked Questions About Sichuan Kung Pao Shrimp

Got questions about whipping up this amazing Kung Pao Prawn Stir Fry? I’ve got you covered! Here are some common queries I get about making this dish.

What makes Sichuan Kung Pao shrimp so special?

The unique flavor comes from a balance of spicy, sweet, savory, and tangy notes, often featuring Sichuan peppercorns for a tingly sensation and dried chilies for heat. It’s a truly dynamic taste experience! For a similar flavor profile with a different protein, try this spicy ginger chicken recipe.

Can I make a quick Kung Pao shrimp recipe using different proteins?

Absolutely! While prawns are fantastic, this sauce works wonderfully with chicken, beef, or even firm tofu. Just adjust the cooking time based on the protein you choose. This versatility makes it a go-to for any stir-fry craving.

How do I get that authentic Kung Pao flavor without peanuts?

Peanuts add texture and a mild nutty flavor, but the core of authentic Kung Pao flavor comes from the sauce ingredients like soy sauce, vinegar, chili, and garlic. You can substitute with toasted cashews or sunflower seeds for a similar textural crunch, or simply omit them if you have allergies.

Is this recipe spicy, and how can I adjust the heat?

This dish is meant to have a kick! The heat primarily comes from the dried red chilies. For less spice, use fewer chilies and remove all the seeds. If you love it extra hot, add more chilies or a pinch of red pepper flakes. You can also add a dash of chili oil at the end for an extra layer of warmth. For another spicy option, consider this fiery chicken ramen recipe.

Variations of Kung Pao Prawn Stir Fry You Can Try

While this recipe is fantastic as is, I love experimenting to see what works best. Here are a few ways you can tailor this Kung Pao Prawn Stir Fry to your preferences or dietary needs.

Vegetarian Kung Pao Stir Fry: Swap the prawns for firm or extra-firm tofu, pressed and cubed, or even tempeh. For a heartier vegetarian option, try using a mix of colorful vegetables like broccoli florets, snap peas, and baby corn.
Kung Pao Shrimp Stir Fry Without Peanuts: If you have a peanut allergy or simply don’t have them on hand, the dish is still delicious! Try toasted cashews, almonds, or even sunflower seeds for a similar crunch and nutty flavor.
Healthier Kung Pao Prawn Stir Fry: To make it lighter, reduce the oil slightly and load up on extra vegetables like bell peppers, onions, and snow peas. You can also use low-sodium soy sauce to manage sodium intake.
Different Cooking Methods: While stir-frying is ideal, you could adapt this for a sheet pan meal. Toss the marinated prawns and veggies with the sauce ingredients (minus the water and cornstarch slurry initially) and roast at a high temperature, adding the peanuts towards the end.