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.

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.

Find it online: https://livelytable.com/kung-pao-prawns/