Kung Pao Prawns
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Kung Pao Prawns
Recipe by Brent Draper
Serves – 2
Ingredients
10-12 large green prawns
1/2 brown onion
Bunch spring onions
Red/green capsicum
1 knob ginger
4-5 garlic cloves
Coles Dried mild long red chillies
1/2 tsp sichuan peppercorns
1/2 cup unsalted peanuts
2 tbs Coles soy sauce
1 tsp dark soy sauce
Chinese black rice vinegar
1 tbs sugar
1 tsp corn starch
1 tsp Coles sesame oil
Bunch coriander
Lime
Dried shallots
Coles black pepper
Coles sea salt
Method
Prep vegetables by slicing the onion thin and roughly chopping spring onions and capsicums.
Finely dice ginger and garlic and roughly chop dried mild red chilli.
De-shell and devein prawns, leaving the heads on.
Season prawns with salt and pepper.
In a wok or large frying pan on medium heat, quickly dry roast unsalted peanuts and set to the side.
Add some oil to the pan and add prawns, cooking for 1-2 minutes and not cooking the prawns the entire way through. Set to the side.
Add dark soy, Chinese black rice vinegar, sugar, corn starch, sesame oil into a small container and mix well. Leave to the side.
Crush up Sichuan peppercorns by using a rolling pin and leave to the side.
In the same wok, drizzle in some oil and fry off onion and dried chilli’s.
Once onion softens, add in capsicum, ginger, garlic and Sichuan peppercorns and stir through.
Pour in sauce, and add prawns back into the fry pan along with the peanuts.
Leave to cook until sauce starts to thicken.
Once cooked, place prawns in a bowl and add on coriander, lime and dried shallots to serve.
