By combining succulent king prawns with lightly caramelised onions and crunchy toasted cashew nuts in a spicy sauce, you can create a delicious meal of Kung Pao prawns with cashews. Add some Szechuan peppercorns for extra zing and you have the perfect balance of heat, sweetness and texture.
If you enjoy spicy food, I think you will love these Kung pao prawns. This is a popular dish on any UK Chinese restaurant menu and one that I often choose either when eating out or when ordering a takeaway.
Made with succulent king prawns and juicy onions, in a spicy sauce flavoured with Szechuan peppers, this dish is quick and easy to prepare. From start to finish you can have these kung pao prawns on the table in under 30 minutes.
Now, I say this is a spicy dish, but the spiciness comes from the Szechuan peppers which give more of a tingling, numbing sensation than actual heat. The heat is provided by dried chilli flakes, which you can increase depending on your level of heat tolerance.
There's also a hint of tartness in the sauce, provided by rice vinegar, which is balanced with a touch of sugar.
A dish of Kung pao prawns normally includes peanuts for crunch, but I prefer the creaminess of cashew nuts so I've used those instead. Feel free to use peanuts if you prefer.
I like to serve kung pao prawns with Chinese stir-fried noodles and beansprouts or sometimes with a dish of Chinese egg-fried rice. However, the sauce is so tasty you could get away with serving plain boiled noodles or rice instead.
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Ingredients
This dish will serve 4 people.
- King prawns or shrimp - I normally buy frozen headless shelled prawns that have had the vein removed. If your prawns still have the vein running down the back you should remove it by making a slit alongside the vein with a sharp knife or pair of scissors and pulling the vein out. Defrost the prawns and pat them with paper towel to remove any excess moisture.
- Onion - this should be peeled and sliced.
- Cashew nuts - these will be toasted in a dry frying pan for a few minutes and add a lovely crunch to the dish. As I mentioned earlier, you can substitute with roasted unsalted peanuts if you prefer.
- Garlic and ginger - you can use fresh garlic and ginger which should be finely minced, or for convenience use ready-prepared garlic and ginger from jars.
- Szechuan pepper - szechuan peppercorns add an interesting mouthfeel to this dish. They give a tingly, numbing sensation and have a slightly peppery flavour with undertones of citrus. There is no real substitute for this ingredient. If you don't have any leave it out, or perhaps add a little white pepper to the dish.
- Chilli - This is dried chilli flakes for heat. Adjust the amount according to how hot you want the taste to be, or leave it out altogether for a milder tasting dish.
- Sesame oil - this is used for flavouring and provides a slightly nutty taste. It is very strong so don't add too much or it will overpower the other ingredients.
- Rice vinegar - adds a tartness to the sauce. You can substitute this with sherry or other white vinegar. Don't use brown malt vinegar - the taste will be too strong.
- Soy sauce - this is dark soy sauce which adds saltiness.
- Sugar - for a hint of sweetness and to balance the tartness of the vinegar.
- Cornflour - used to thicken the sauce. Ypu may know this as white cornstarch.
- Spring onions or green onions / scallions - used for garnish and should be finely chopped.
- Sunflower oil (not pictured) - you will need a small amount of sunflower or other vegetable oil for frying the prawns and also for softening the onions.
- Salt - I haven't included salt as an ingredient because I think the soy sauce add sufficient saltiness. Taste the dish once it has cooked and add salt to your own taste if you think it needs it.
**You can find the exact ingredient measurements on the printable recipe card at the end of this post**
Instructions
Step 1: Place the cashew nuts into a dry frying pan and stir them over moderate heat for 2 to 3 minutes until they start to turn brown. Be careful - they burn easily. Remove them to a plate.
Step 2: Add a splash of oil to the same pan and stirfry the prawns on moderate until they have turned pink. This will take 3 to 4 minutes. Transfer the prawns to the plate with the cashews.
Step 3: Add another splash of oil to the same pan and fry the onions with the ginger, garlic, chilli flakes and szechuan peppercorns until the onions are starting to brown and soften. This should take 4 to 5 minutes.
Step 4: Combine the remaining ingredients in a small bowl along with half a cup of water and stir into the onions. Allow the sauce to boil and stir it until it thickens.
Step 5: Return the prawns and cashews to the pan and stir until heated through. Once heated, taste for seasoning and add salt to taste if necessary.
Step 6: Tranfer to a serving dish and garnish with chopped spring onions. Serve immediately with rice or noodles.
Tips for a successful outcome
Here are my top tips to ensure your kung pao prawns turn out perfectly:
- Gather all your ingredients before you start to cook. This dish comes together in minutes and you won't have time to be searching for any missing ingredients.
- Take care not to burn the cashews. Keep the heat to moderate and stir continually. If you prefer you can toast the cashews in the airfryer. Place them in a suitable dish and fry for one-minute intervals at 180C / 360F.
- Don't overcook the prawns or they will become rubbery. The only take a few minutes to cook, and will continue to cook once you add them back to the sauce.
- When frying the onions, keep the heat to moderate and keep stirring so the onions soften slowly. After 4 to 5 minutes they should be soft enough. The onions should still have a little crispness before you add the sauce ingredients.
- Once you have added the sauce ingredients, keep stirring or the cornflour may sink to the bottom and form lumps. Keep the heat to moderate. The sauce will thicken as soon as it starts boiling.
- Add the prawns and cashews back to the pan as soon as the sauce has thickened and stir for one or two minutes longer to ensure everything is well coated with sauce and that the prawns and cashews have heated through.
Variations
You can also make this dish with chicken.
- Use chicken breasts or boneless chicken thighs cut into bite-sized pieces.
- Coat the chicken pieces in a mixture of 2 teaspoons of cornflour and 2 tablespoons of soy sauce (this will be in addition to the cornflour and soy sauce mentioned in the recipe).
- Let it stand for 5 minutes, then fry the chicken until it has turned completely white on the inside. The internal temperature of cooked chicken is 74C or 165F.
- Remove the chicken from the pan and follow the remaining steps in the recipe.
Equipment
For this recipe, I like to use a large non-stick wok. If you don't have a wok then you could use a large frying pan or saute pan instead.
You will also need a sharp knife and chopping board for cutting up the onions, and a small bowl to combine the sauce ingredients.
Storage
Leftovers can be stored in a covered container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave until piping hot.
I haven't tried freezing this dish for 2 reasons:
- the prawns will be inclined to become rubbery once frozen and defrosted.
- the dish is made with prawns that have already been frozen and defrosted and I prefer not to freeze them a second time.
Top Tip
If you don't have time to stand and stir the onions, turn the heat as low as possible, cover the pan with a lid and leave them for 5 minutes. They should soften sufficiently in this time.
FAQ
Szechuan pepper, sometimes referred to as Sichuan pepper, is actually the dried flowers of the Chinese Prickly Ash tree, which is related to the citrus family. It is a common ingredient in Sichuan cuisine in China, Nepal and northeast India.
No, you can use fresh prawns, but you will have to remove the heads and shells yourself, and also the vein along the back.
This is the alimentary canal, used to secrete waste products such as grains of sand or grit. Although it doesn't look very appealing it isn't harmful. It is normally removed for aesthetic reasons.
No difference - they are the same thing - it just depends on where you live as to what you call them. In the UK, Australia and South Africa they are called prawns. In the US they are called shrimp.
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📋The recipe
Kung pao prawns with cashews
(Click the stars to rate this recipe)
Equipment
- Wok or
- Large frying pan
- Sharp Knife
- Chopping Board
- Small bowl
- Spatula
Ingredients
- 1 pound / 450 grams frozen cleaned prawns or shrimp defrosted and dried on paper towel
- 1 medium onion peeled and sliced
- 3 tablespoons cashew nuts
- 2 cloves garlic finely chopped
- 1 teaspoon fresh ginger grated
- 1 teaspoon Szechuan peppercorns
- ½ teaspoon dried chilli flakes or to your own taste
- 1 teaspoon sesame oil
- 2 tablespoons dark soy sauce
- 2 tablespoon rice vinegar or other white vinegar
- 1 teaspoon sugar
- 2 teaspoons cornflour
- ½ cup cold water
- 2 spring onions finely sliced for garnish
- 2 - 3 tablespoons sunflower or vegetable oil for frying
- Salt to taste
Instructions
- Place the cashew nuts into a dry frying pan and stir them over moderate heat for 2 to 3 minutes until they start to turn brown. Be careful - they burn easily. Remove them to a plate.3 tablespoons cashew nuts
- Add 2 tablespoons sunflower oil to the same pan and stirfry the prawns on moderate until they have turned pink. This will take 3 to 4 minutes. Transfer the prawns to the plate with the cashews.2 - 3 tablespoons sunflower or vegetable oil, 1 pound / 450 grams frozen cleaned prawns or shrimp
- Add another splash of oil to the same pan and fry the onions with the ginger, garlic, chilli flakes and szechuan peppercorns until the onions are starting to brown and soften. This should take 4 to 5 minutes.1 medium onion, 2 cloves garlic, 1 teaspoon fresh ginger, 1 teaspoon Szechuan peppercorns, ½ teaspoon dried chilli flakes
- Combine the remaining ingredients in a small bowl along with half a cup of water and stir into the onions. Allow the sauce to boil and stir it until it thickens.1 teaspoon sesame oil, 2 tablespoons dark soy sauce, 2 tablespoon rice vinegar, 1 teaspoon sugar, 2 teaspoons cornflour, ½ cup cold water
- Return the prawns and cashews to the pan and stir until heated through. Once heated, taste for seasoning and add salt to taste if necessary.Salt
- Tranfer to a serving dish and garnish with chopped spring onions. Serve immediately with rice or noodles.2 spring onions
Notes
- Gather all your ingredients before you start to cook. This dish comes together in minutes and you won't have time to be searching for any missing ingredients.
- Take care not to burn the cashews. Keep the heat to moderate and stir continually. If you prefer you can toast the cashews in the airfryer. Place them in a suitable dish and fry for one-minute intervals at 180C / 360F.
- Don't overcook the prawns or they will become rubbery. The only take a few minutes to cook, and will continue to cook once you add them back to the sauce.
- When frying the onions, keep the heat to moderate and keep stirring so the onions soften slowly. After 4 to 5 minutes they should be soft enough. The onions should still have a little crispness before you add the sauce ingredients.
- Once you have added the sauce ingredients, keep stirring or the cornflour may sink to the bottom and form lumps. Keep the heat to moderate. The sauce will thicken as soon as it starts boiling.
- Add the prawns and cashews back to the pan as soon as the sauce has thickened and stir for one or two minutes longer to ensure everything is well coated with sauce and that the prawns and cashews have heated through.
Nutrition
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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VJ
This makes a great quick and easy meal!