Kung Pao Prawns (Shrimp) Recipe

Name: Kung Pao Prawns (Shrimp)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups long-grain white rice; 1 tablespoon vegetable oil; 2 lbs medium prawns, peeled and deveined; 2 garlic cloves, minced; 3 small dried red chilies, such as arbol; 1 -2 teaspoon chili oil; 2 tablespoons soy sauce; 1/2 teaspoon sugar; 1 teaspoon distilled white vinegar; 1/2 cup dried roasted peanuts; 1 medium carrot, peeled and thinly sliced on the diagonal; 1 stalk celery, thinly sliced on the diagonal; 1/2 cup chicken broth; 1 teaspoon cornstarch; 2 teaspoons sesame oil; salt; 3 green onions, white and pale green parts only, thinly sliced on the diagonal, for garnish

Servings: persons

2 cups long-grain white rice
1 tablespoon vegetable oil
2 lbs medium prawns, peeled and deveined
2 garlic cloves, minced
3 small dried red chilies, such as arbol
1 -2 teaspoon chili oil
2 tablespoons soy sauce
1/2 teaspoon sugar
1 teaspoon distilled white vinegar
1/2 cup dried roasted peanuts
1 medium carrot, peeled and thinly sliced on the diagonal
1 stalk celery, thinly sliced on the diagonal
1/2 cup chicken broth
1 teaspoon cornstarch
2 teaspoons sesame oil
salt
3 green onions, white and pale green parts only, thinly sliced on the diagonal, for garnish

1
Cook the rice according to the package directions and keep warm.
2
Heat the vegetable oil over high heat in a wok or large, deep sided skillet. Add the prawns, garlic, and chiles; stir fry for 2 minutes. Stir in the chili oil, soy sauce, sugar, and vinegar. Add the peanuts, carrot, and celery. Stir to combine and reduce the heat to low. Cover and cook for 3 minutes.
3
Meanwhile, whisk together the broth and cornstarch in a small bowl. Add the cornstarch mixture to the wok, stir to combine, and bring to a boil. Cook until the sauce thickens, 2 to 3 minutes. Stir in the sesame oil and season to taste with salt.
4
Garnish with the green onions and serve with rice.

890

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 cups long-grain white rice, 1 tablespoon vegetable oil, 2 lbs medium prawns, peeled and deveined, 2 garlic cloves, minced, and more.

Yes, Kung Pao Prawns (Shrimp) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kung Pao Prawns (Shrimp)

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