Veer off from your usual kung pao chicken for these unique kung pao prawns. They come with the fragrance and flavours of peanuts, Sichuan peppercorns, and chilli everyone has come to love in this traditional Chinese dish.
- 28 uncooked large king prawns (2 kg)
- 2 tbsps peanut oil
- 2 clove garlic, crushed
- 4 fresh small red thai chillies, chopped finely
- 1 tsp Sichuan peppercorns, crushed
- 500 g choy sum, trimmed, chopped coarsely
- ¼ cup (60 ml) light soy sauce
- ¼ cup (60 ml) Chinese cooking wine
- 1 tsp white sugar
- 227 g can water chestnuts, rinsed, halved
- 4 green onions, chopped coarsely
- ½ cup (70 g) roasted unsalted peanuts
Shell and devein prawns, leaving tails intact.
Heat half the oil in wok; stir-fry prawns, in batches, until changed in colour.
Heat remaining oil in wok; stir-fry garlic, chilli and peppercorns until fragrant. Add choy sum; stir-fry until wilted. Return prawns to wok with sauce, wine, sugar and chestnuts; stir-fry 2 mins. Remove from heat; stir in onion and nuts.