This recipe for Kung Po Prawns (also known as Kung Pao Prawns) is our version of a Chinese takeaway favourite. King prawns in an incredible sauce which is a perfect mix of sweet, spicy, sour and savoury. It is on the table in just 30 minutes too - quicker than ordering a takeaway.
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About this Kung Po Prawn Recipe
We love a homemade takeaway, and this kung po recipe is bursting with flavour. It has a little bit of everything when it comes to the sauce and then there is plenty of crunchy veggie mixed in with the king prawns (there are different protein options below too).
The combination of the sweetness and spice in this recipe is just next level. There is SO much flavour here, but it's really quick and easy to make in just 30 minutes.
Looking for some more homemade takeaway options? Try our easy Sweet and Sour Prawns, delicious Chinese Chicken Curry or super quick 10 Minute Sticky Ginger Beef.
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Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Prawns - You want big prawns for this, as it's a Kung Po king prawn recipe. We used peeled and de-veined raw king prawns. Cooked prawns can be used but the cooking time will need to be reduced.
- Soy sauce - We used a dark soy sauce as it has a richer flavour, but a light soy sauce will work too.
- Cornflour (corn starch) - This is used for marinating the prawns and for thickening the Kung Po sauce.
- Sesame oil - We love the nutty flavour that sesame oil gives, but an olive oil, canola oil or even coconut oil will work.
- White pepper - Used for the prawn marinade. White pepper is traditional, but black pepper will work if that is all you have.
- Shallot - A small brown onion can be used, but a shallot gives a sweeter flavour.
- Bell pepper - Any colour will do, but red gives a nice pop of colour.
- Bamboo shoots and Water chestnuts - Traditional in Chinese cooking and can be found canned in the world foods aisle of your local supermarket. These give the king prawn kung po lots of crunch.
- Chilli - We used a Bird's Eye Chilli as traditionally Kung Po is spicy. You can use a less spicy chilli or omit it completely if you wish.
- Cashews - Another traditional addition to Kung Po. Leave out if you have a nut allergy.
- Hoisin - The base of the sauce. There are many good quality store bought versions, or you could make your own homemade hoisin.
- Sugar - To sweeten the sauce. We used light brown sugar, but white sugar, honey or maple syrup will work.
- Ketchup and Tomato puree - Used in the sauce to add that tomato flavour.
- Mirin - A Japanese rice wine. Used in the sauce, but if you have an intolerance to alcohol, it can be substituted for rice vinegar or even grape juice.
Variations
There are so many ways you can change this up, however not all of them will be very traditional.
When it comes to the protein, although we have used king prawns, you can also make this with chicken, tofu or just vegetables. Cooking times will vary though.
We love anything that we can add some extra veggies to, and there are lots of options here.
Make sure that it is quick cooking vegetables, as this is a quick cooking dish. Something with aubergine (eggplant), courgette (zucchini), sugar snap peas or green beans would work.
How to Make Kung Po Prawns
Prepare the prawns, cashews and sauce:
- Step one: Put the prawns, cornflour, pepper and soy sauce into a bowl. Mix well to coat all of the prawns and then set aside.
- Step two: Heat a dry frying pan over a medium heat and add the cashews. Toast for 3-4 minutes, tossing regularly. Once toasted set aside.
- Step three: In a small bowl, mix together the cornflour and water.
- Step four: In a small sauce pan, add the water, hoisin, sugar, tomato puree, ketchup and mirin.
- Step five: Bring to the boil and then simmer for 5 minutes, whisking regularly.
- Step six: Add the cornflour slurry a little at a time, stirring continuously. Keep adding the slurry until the sauce has thickened enough to coat the back of a spoon. Remove from the heat and set aside.
Make the Kung Po:
- Step seven: Heat the oil over a medium heat and add the garlic. Fry for just 15 seconds, then add the shallot, and red pepper. Cook for a further 2 minutes.
- Step eight: Add the bamboo shoots, water chestnuts and chilli. Stir fry for a further minute.
- Step nine: Add the coated king prawns.
- Step ten: Cook for 3 minutes.
- Step eleven: Add the Kung Po sauce.
- Step twelve: Cook for 5 minutes. Add the toasted cashews and mix in. Serve topped with sliced spring onions and sesame seeds.
Serving Suggestions
Rice is the obvious options when it comes to a side dish for kung po prawns. Why not try our Turmeric Rice, Oven Cooked Rice, Egg Fried Rice or Slow Cooker Rice?
However, we also love it with noodles. Just cook up your favourite type of noodles and spoon this delicious stir fry on top.
For something a little different, why not serve this kung pao with our Salt and Pepper Chips. So much flavour!
If you want some vegetables on the side, then try our Roasted Tenderstem Broccoli or Roasted Pak Choi.
Storage
Store: You can keep leftovers in an air tight container in the fridge up to 2 days. This is only if you have used raw prawns. If you have used cooked prawns, then we wouldn't recommend storing and reheating.
Freeze: Just make sure it cools fully before freezing. It will keep in the freezer for up to 3 months.
Defrost: Defrost in the fridge overnight.
Reheat: To reheat, add it to a pan and heat on low, stirring often, until it is piping hot. You can also reheat it in the microwave.
Dannii's Top Tips
- Try to use a large wok if you can, as it means there is enough space for all the ingredients to cook and everything isn't on top of each other.
- You can make this in advance by preparing all the ingredients and making the sauce and then keeping it in the fridge until you are ready to cook.
- Make sure you don't overcook the prawns, otherwise they will become chewy.
Frequently Asked Questions
Many store bought Hoisin and Soy sauces contain wheat and are therefore not gluten free. Check the hoisin you are using and replace the soy sauce for tamari, which is gluten free.
This is not necessary, but toasting nuts enhances their aroma and flavour.
Yes, you can. You will just need to make sure they are fully thawed before using.
Yes, it has a real kick of flavour to it, which it should. You can adjust the amount of chillies used to make it less spicy if you prefer.
More King Prawn Recipes
If you've tried this Kung Po prawn recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Kung Po Prawns
Ingredients
For the Kung Po Sauce
- 2 tablespoon of Cornflour (corn starch)
- 4 tablespoon of Water - for the slurry
- 2 tablespoon of Hoisin sauce
- 1 tablespoon of Brown sugar
- 1.5 tablespoon of Tomato ketchup
- 1 tablespoon of Tomato puree
- 2 tablespoon of Mirin
- 120 ml (0.5 cups) of Water - for the sauce
For the Kung Po Prawns
- 200 g (7 oz) of Raw king prawns
- 6 tablespoon of Cornflour (corn starch)
- 2 tablespoon of Dark soy sauce
- 1 teaspoon of White pepper
- 1 tablespoon of Sesame oil
- 1 Shallot - large; diced
- 1 Red bell pepper - thinly sliced
- 1 Bird's eye chilli - red; finely diced
- 2 Garlic cloves - crushed
- 50 g (0.33 cups) of Bamboo shoots
- 60 g (0.25 cups) of Water chestnuts
- 40 g (0.33 cups) of Cashews
To serve (optional)
- Spring onions (Scallions) - sliced
- Sesame seeds
Instructions
- Put 200 g of Raw king prawns, 6 tbsp of Cornflour (corn starch), 1 tsp of White pepper and 2 tbsp of Dark soy sauce into a bowl. Mix well to coat all of the prawns and then set aside.
- Heat a dry frying pan over a medium heat and add 40 g of Cashews. Toast for 3-4 minutes, tossing regularly. Once toasted set aside.
- In a small bowl, mix together 2 tbsp of Cornflour (corn starch) and 4 tbsp of Water.
- In a small sauce pan, add 120 ml of Water, 2 tbsp of Hoisin sauce, 1 tbsp of Brown sugar, 1.5 tbsp of Tomato ketchup, 1 tbsp of Tomato puree and 2 tbsp of Mirin.
- Bring to the boil and then simmer for 5 minutes, whisking regularly.
- Add the cornflour slurry a little at a time, stirring continuously. Keep adding the slurry until the sauce has thickened enough to coat the back of a spoon. Remove from the heat and set aside.
- Heat 1 tbsp of Sesame oil over a medium heat and add 2 Garlic cloves. Fry for just 15 seconds, then add 1 Shallot, and 1 Red bell pepper. Cook for a further 2 minutes.
- Add 50 g of Bamboo shoots, 60 g of Water chestnuts and 1 Bird's eye chilli. Stir fry for a further minute.
- Add the coated king prawns and cook for 3 minutes.
- Add the Kung Po sauce andook for 5 minutes.
- Add the toasted cashews and mix in.
- Serve topped with sliced spring onions and sesame seeds.
Recipe Video
Recipe Tips
- Try to use a large wok if you can, as it means there is enough space for all the ingredients to cook and everything isn't on top of each other.
- You can make this in advance by preparing all the ingredients and making the sauce and then keeping it in the fridge until you are ready to cook.
- Make sure you don't overcook the prawns, otherwise they will become chewy.
Nutritional Information
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We'll email this post to you, so you can come back to it later!
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Casey says
You're right. This was way better than takeout! I'll definitely be making it again.
DK says
Perfectly savory with just the right amount of spices! This recipe is better than take out!
Charah says
I love this recipe, I'll try this later! Thanks for sharing!
Beth says
This is delicious! I love the spicy kick, and the prawns are so meaty! Making this one again.