Kung Pao Prawns

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This kung pao prawns dish is so tasty and easy to make, you'll be able to wow your family and friends with it. The kung pao sauce is perfect for coating the juicy prawns, and the flavors are out of this world. Serve it with some white rice for a classic kung pao meal.

Why You'll Love these Kung Pao Prawns

Kung pao is a popular Chinese dish that originated in the Sichuan province of China. It consists of meat or vegetables stir-fried with chili peppers and other spices like ginger, garlic, chili powder, scallions, and soy sauce.

This recipe for kung pao prawns is simple to make and delicious to eat. The sauce is bursting with flavor, and the prawns are cooked to perfection.

The prawns are packed full of protein to keep you feeling satisfied for hours. And if you love spicy food, this one is for you. But you can also turn down the heat if you don't like spicy food. And this recipe is ready in less than 20 minutes, making it a great weeknight meal.

Is this Recipe Healthy?

When it comes to prawn and shrimp nutrition, these shellfish pack quite a punch. Prawns and shrimp are low in calories and fat and high in protein. They also contain copper, zinc, phosphorus, and smaller amounts of other vitamins and minerals. Three ounces of raw shrimp contain 72 calories, 17 grams of protein, and less than 1 gram of fat.

A significant percentage of the fat in shrimp comes from omega-3 fatty acids, which help to improve heart health, reduce inflammation, and boost brain function. To improve the nutrition of this dish, serve it over whole grain brown rice instead of white rice. This version will increase the fiber and nutrient content of the dish.

How to Make Kung Pao Prawns

Peel and mince the garlic cloves. Set aside.
Peel and grate the ginger root. Set aside.
Cut the spring onion into thin slices and reserve the green part for garnish.
Heat the Szechuan pepper in a pan on medium heat, moving it with a spatula to avoid burning. Heating it will release the essential oils and aromas.
Add the oil, minced garlic, and grated ginger root to the pan and fry until golden and fragrant.
Add the sliced onion and fry on medium-low.
For the sauce:
Mix the garlic, ginger, rice vinegar, dark and light soy sauces, and brown sugar in a bowl. Set aside.
Add the prawns or shrimp to the pan followed by the sauce. Cook for 5 to 7 minutes until the sauce has thickened and the shrimp are cooked.
Serve over white rice and garnish with the green part of the spring onion, chili flakes, and sesame seeds.

Tips for Making Kung Pao Prawns

There are a few tips that can help you make the perfect kung pao prawns/shrimp.

It is important to choose high-quality ingredients, such as fresh and firm prawns.
Avoid overcooking the prawns. They will become tough and rubbery if they are cooked too long.
You can use all light or all dark soy sauce if you don't have both. But it is ideal to use both. The light soy sauce adds flavor and salt while the dark soy sauce adds color and a bit more umami to the final dish.
Use any protein of your choice with this kung pao sauce. For example, you can use chicken, pork, beef, or tofu in place of the prawns.
A veggie stir fry with this sauce is also delicious.

More Prawn/Shrimp Recipes

Kung Pao Prawns FAQs

What if I can't find Szechuan pepper?

If you can't find Szechuan pepper, you can use chili flakes. It won’t taste the same, but it will work.

What can I substitute for the brown sugar?

You can substitute honey for the brown sugar. The honey will add a slight floral flavor. Use a little less honey than brown sugar because honey is sweeter than brown sugar.

How do I store leftover kung pao prawns?

It is best to eat this dish right after you make it. But you can store leftover kung pao prawns in a sealed container in the fridge for up to 3 days.

Bottom Line

If you're looking for a delicious new take on an old favorite, try making these kung pao prawns. Full of flavor and bursting with tender shrimp, this dish is perfect for any weeknight meal. It is also high in protein and low in calories and fat, making it a healthy choice for your dinner table. Give this kung pao prawn recipe a try today. It's sure to become a new favorite meal in your home.

Kung Pao Prawns

Print Recipe

Classic kung pao shrimp, tender and bursting with flavor with one of the most delicious sauces, perfect to go with white rice.

Author: LINDSAY DELK
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Yield: 2 servings 1x
Category: Stir-fries, fish/seafood, super quick meals
Cuisine: Chinese

Ingredients

Scale

- 1 pound of shrimp (medium-sized, already cleaned)

- 2 teaspoons cooking oil

- 1 tablespoon Szechuan pepper

- 3 garlic cloves

- 1 thumb fresh ginger

- 1 spring onion

- Chili flakes (optional and to taste) to amp up the heat and also for garnish.

- For the sauce:
  - - 1 tablespoon minced garlic
  - - 1 tablespoon grated ginger
  - - 1 teaspoon rice vinegar
  - - 1 teaspoon dark soy sauce
  - - 1 teaspoon light soy sauce
  - - 1 teaspoon brown sugar
  - - 1 teaspoon cornstarch
  - - 2 teaspoons water

Instructions

1. Start by peeling and mincing the garlic cloves. Set aside. Peel and grate the ginger root. Set aside too. Thinly slice the spring onion, reserve the green part for garnish.

1. In a pan add the Szechuan pepper and heat on medium heat moving with a spatula to avoid burning. This will release the essential oils and aromas.

1. Add the oil to the pan and the minced garlic and grated ginger root and fry until they start to get golden and fragrant.

1. Add the sliced onion and fry on medium-low.

1. While this is cooking prep the sauce. In a bowl mix the garlic, ginger, rice vinegar, dark and light soy sauce, and brown sugar. Mix well and set aside.

1. Add the shrimp to the pan and then add the sauce. Let cook for 5-7 minutes until the sauce has thickened and the shrimp are cooked.

1. Serve over white rice and garnish with the green part of the green onion and some chili flakes and sesame seeds.

Notes

For this recipe, you can use either light or dark soy sauce in case you don’t have all two, but if you have the two don’t skip them. The light soy sauce adds flavor and salt, while the dark soy sauce adds color and a bit more umami to the final dish.

In case you don’t have Szechuan pepper, you can use chili flakes, it won’t be the same but it can work.

You can also substitute brown sugar for honey.

This Kung pao sauce can be used with any protein of your choice, for example, chicken (link to the Kung pao chicken), pork, beef, or even tofu. Also, veggie stir fry with this sauce is also very delicious.

This dish is best eaten right after being made, however, it can be stored in a sealed container for up to 3 days.