Kung Pao Prawns
Kung Pao Prawns are a perfect quick and easy stir-fry and can be served with noodles or rice. We opted for Doves Farm rice noodles (gluten free). The Szechuan peppercorns and chilli flakes add a little kick and the cashew nuts and red peppers provide a crunchy texture to the dish to counterbalance the noodles or rice.
Prawns are a perfect healthy source of protein. A serving contains calcium, potassium and phosphorus and is a good source of vitamins A and E. Prawns are also a good source of omega-3 fatty acids. Omega-3s can reduce inflammation and your risk of heart disease, cancer and arthritis, as well as help with brain function.
Prep time: 5-10 minutes
Cooking time: 10 minutes
- Coconut oil (or groundnut oil)
- 1 diced red pepper
- cashew nuts 4 tbsp
- large raw peeled prawns 300g
- garlic 4 cloves, crushed
- ginger grated: 2 tbsp
- chilli flakes 1 tsp
- Szechuan peppercorns 1/2 tsp, crushed
- spring onions 8, chopped
- Soy sauce 4 tbsp
- Rice vinegar 2 tbsp
- Caster sugar 2 tsp
- Cornflour 2 tsp
- Noodles or rice to serve
- Heat 1 tbsp. oil in a non-stick pan or wok and toast the cashew nuts until golden. Remove them from the pan and set them to one side. Then add the prawns and stir-fry until pink, (usually for a couple of minutes).
- Take the prawns out then add the garlic, ginger, chilli, szechuan pepper, red pepper and spring onions and stir fry for a couple of minutes.
- Gradually stir the sauce ingredients into the cornflour and add 100ml water. Place the prawns and cashew nuts back into the pan and stir everything together.
- Add the sauce and stir together. Serve with noodles or rice.