Kung Po Prawns

Name: Kung Po Prawns
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: chinese
Ingredients: 400 g Prawns; 2 tbs Soy Sauce; 1 tsp Tomato Puree; 1 tsp Corn Flour; 1 tsp Caster Sugar; 1 tsp Sunflower Oil; 85 g Peanuts; 3 Large Chilli; 1 tbs Brown Sugar; 6 cloves Garlic Clove; 450 g Water Chestnut; to taste Ginger

A classic Chinese seafood from TheMealDB community kitchen — straightforward technique, real ingredients.

Updated April 25, 2026

min total

servings

334

cal / serving

Save to Pinterest

Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.

Origin

Categorized as Chinese Seafood in TheMealDB. Original source: https://www.bbcgoodfood.com/recipes/1415664/kung-po-prawns

Ingredients

400 gPrawns
2 tbsSoy Sauce
1 tspTomato Puree
1 tspCorn Flour
1 tspCaster Sugar
1 tspSunflower Oil
85 gPeanuts
3 LargeChilli
1 tbsBrown Sugar
6 clovesGarlic Clove
450 gWater Chestnut
to tasteGinger

Instructions

01
Mix the cornflour and 1 tbsp soy sauce, toss in the prawns and set aside for 10 mins. Stir the vinegar, remaining soy sauce, tomato purée, sugar and 2 tbsp water together to make a sauce.
02
When you’re ready to cook, heat a large frying pan or wok until very hot, then add 1 tbsp oil. Fry the prawns until they are golden in places and have opened out– then tip them out of the pan.
03
Heat the remaining oil and add the peanuts, chillies and water chestnuts. Stir-fry for 2 mins or until the peanuts start to colour, then add the ginger and garlic and fry for 1 more min. Tip in the prawns and sauce and simmer for 2 mins until thickened slightly. Serve with rice.