Authentic Kung Pao Prawns
I want to let you in on a secret to becoming a great chef- it is all about the ingredients. Once you get your hands on succulent bouncy prawns, fresh chicken stock for the sauce and freshly grated ginger garlic, you are on your way to mastering this recipe. Now just follow the steps and tips for a magnificent dish, which you can also follow along here!
- 500 grams Medium size prawns (Cleaned and deveined)
- 1 tablespoon Low sodium soy sauce
- 1.5 teaspoons Powdered Black Pepper
- 1.5 teaspoons Red Chilli Paste
- 1 tablespoon Sesame Oil
- 1 tablespoon Grated Ginger
- 1 tablespoon Grated Garlic
- 1 teaspoon Balsamic vinegar
- 1 tablespoon Cornflour
- 3-4 tablespoons Sesame Oil
- 3 tablespoons Low Sodium Soy Sauce
- 8 tablespoons Fresh chicken stock
- 1 teaspoon Cornflour
- 2 Onions
- 1 Small green pepper
- 1 Small red pepper
- 75 grams Cashews
- 5-6 Dried whole red chillies
- 2 tablespoons Grated garlic
- 1 tablespoon Grated ginger
Wash and pat the dry cleaned and deveined prawns.
Mix all the ingredients for marinade in a bowl. Coat the shrimps well in the marinade and let it rest for a min of 30 min.
Add 1 tbsp of cornflour into the shrimps. Heat a heavy bottom wide pan. Add a few tbsp. of sesame oil, fry prawns on high flame, turning them once one side is browned. Once the shrimps are fried on both sides, transfer to a dish.
Add 1 tbsp of oil if needed and stir fry onions for a few min, followed by peppers, cashews and chillies. Keep it aside.
Mix the ingredients for Kung Pao sauce in a bowl. Now add a few tbsp. of oil if needed into the hot pan and fry 1 tbsp of grated ginger and 2 tbsp of grated garlic. Add fried prawns and fry on high flame for a few min, followed by the Kung Pao sauce. Simmer on low flame for a few min until the shrimps are well coated in the sauce. Bring the flame to high and fry the prawns for a few min. Top it with stir fried vegetable mix and stir to combine.
Serve warm.
DEVEINING PRAWNS- Pull the head and peel the outer shell. Make a small cut at the back, lift the vein and pull the vein that runs along the back. If the vein breaks, make a small cut below and pull the rest. Wash three to four times in water and drain.
SALT- No additional salt is needed in the recipe as soy and chilli paste contains salt. Remember to use low sodium soy sauce.
SPICES- Red chilli paste which is available in bottles in supermarkets is used in this recipe. Fresh Indian garlic and ginger is preferred for its flavor. I used homemade fresh chicken stock in my recipes for its flavor and health benefits. Refer to my recipe for chicken stock. Use whole dried red chillies to add heat to the dish without making it overly spicy.
Optional- 1tsp of dark brown sugar can be added to Kung Pao sauce for a slightly sweeter version.