Kung Po King Prawn (Chinese Takeaway Style)

Recreate a spicy takeaway favourite at home with this delicious Chinese takeaway style kung po king prawn recipe.

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This Chinese takeaway style Kung Po King Prawn recipe brings the authentic flavour of a Glasgow Chinese takeaway to your kitchen. Juicy king prawns, crisp vegetables and cashews are stir-fried with hot bean sauce, sugar and vinegar to make a spicy dish that balances sweet and sour perfectly.

Ingredients for Chinese Takeaway Style Kung Po King Prawn

This Scottish Chinese takeaway style kung po king prawn recipe uses juicy king prawns and an assortment of vegetables, with a sweet and sour sauce made spicy with Szechuan style hot bean sauce.

• Light Chicken Stock
• Caster Sugar
• Dark Brown Sugar
• Distilled Clear Malt Vinegar
• Beetroot Powder
• Sunflower Oil
• Onion
• Red Pepper
• Green Pepper
• Bamboo Shoots
• Water Chestnuts
• Fresh Raw King Prawns
• Sea Salt
• White Pepper
• Sesame Oil
• MSG
• Hot Bean Sauce
• Chopped Garlic in Oil
• Dark Soy Sauce
• Potato Starch
• Rice Wine
• Toasted Cashew Nuts

Cook Like a Takeaway: Want to see the oyster sauce, soy sauce, and Shaoxing wine I use in all my Chinese recipes? Check out my Chinese Takeaway Style Cooking Essentials guide.

How To Make Chinese Takeaway Style Kung Po King Prawn

Making this Scottish Chinese takeaway style kung po king prawn is easy! First, king prawns are seasoned and sweet and sour sauce is made. Next, onion, pepper, bamboo shoots, water chestnuts and prawns are stir fried in a hot wok, along with hot bean sauce and chopped garlic in oil. The prepared sauce is added and simmered before being thickened slightly. Finally, a dash of rice wine and a handful of toasted cashews are added to finish and kung po king prawn is ready to serve.

Step 1: King Prawns

Pat 9 fresh raw king prawns dry with kitchen paper and add to a bowl with pinch sea salt, pinch MSG, pinch white pepper, dash rice wine and dash sesame oil. Mix briefly and set aside.

Step 2: Sauce

In a pot, add 200 millilitres light chicken stock or water, 3 tablespoons caster sugar, 1 1/2 tablespoons dark brown sugar, 20 millilitres distilled clear malt vinegar and 1/4 teaspoon beetroot powder, mixed with 1 tablespoon water. Mix well, bring to the boil, reduce the heat to low and simmer for 3 minutes. Set aside.

Step 3: Stir Fry

Heat a wok or large frying pan over medium-high heat. Add 1 tablespoon sunflower oil, 1/2 onion, sliced, the seasoned king prawns, 1/4 red pepper, deseeded and roughly chopped, 1/4 green pepper, deseeded and roughly chopped, 1 small handful tinned bamboo shoots, rinsed and drained (about 25 grams) and 1 small handful tinned water chestnuts, rinsed and drained (about 25 grams). Stir fry for 1-2 minutes until the prawns are just changing colour. Add pinch white pepper and 1/4 teaspoon MSG and mix well. Add 1 tablespoon chopped garlic in oil, 1 tablespoon hot bean sauce and 1/4 teaspoon dark soy sauce. Add the prepared sweet and sour sauce, mix well and simmer for 2 minutes until the sauce reduces slightly.

Step 4: Serve

Slowly add 1 teaspoon potato starch, mixed with 2 tablespoons water, stirring well until the sauce reaches the desired consistency (you may not need all of the mix). Finish with 2 teaspoons rice wineand 1 small handful toasted cashew nuts (about 25 grams), mix well once more and serve.

Recipe Tips For Chinese Takeaway Style Kung Po King Prawn

Preparation: Stir fry dishes come together quickly, so it’s good to have all the necessary ingredients and sauces prepared and to hand before you start cooking. Once you start, it’s all go until the dish is sizzling hot and ready to serve!

I hope you’ll try this Chinese takeaway style kung po king prawn recipe. If you do, let me know in the comments how it went!

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Kung Po King Prawn Recipe FAQ

What is MSG and why should I use it?

MSG is monosodium glutamate, a seasoning ingredient widely used in Chinese takeaway kitchens, in pure form or as an ingredient in soy sauces and other seasoning sauces. Despite historic baseless claims of its dangers, it has been widely proven to be considered safe for use in cooking. In fact, many of the myths and lies about MSG were deliberately and maliciously spread as a form of racism. You can find MSG naturally in many foodstuffs including broccoli, cheese and tomatoes. It’s available online or in Chinese supermarkets. You can learn more about MSG from the brilliant Chin Taylor of Ziang’s Kitchen here.

Do I need a carbon steel wok to cook Chinese takeaway style dishes?

A well seasoned carbon steel wok is a wonderful addition to your Chinese takeaway style cooking equipment, and I would highly recommend investing in one. But, you can cook this dish in any wok or large frying pan and it will be delicious!

Can I use cornflour instead of potato starch?

Yes, you can use cornflour and water to thicken the simmering stir fry sauce. It will do a similar job, however a more consistent texture is achieved using potato starch.

Can I use beef / char siu / chicken / vegetables instead?

Yes! This recipe also works well with beef, char siu, chicken or mixed vegetables.

What’s the difference between light soy sauce and dark soy sauce?

In Chinese takeaway kitchens, chefs use light soy sauce mainly for seasoning – it’s thinner and more salty than dark soy sauce. Dark soy sauce has a thicker consistency and is used to add colour to stir fry sauces and egg fried rice.

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Do you like this Chinese takeaway style kung po king prawn recipe? If so, buying a copy of my book might appeal to you! In The Chinese Takeaway Secret you can find a host of restaurant and takeaway style recipes that you can make at home. You’ll learn how to make Glasgow Chinese takeaway style beef satay, chicken curry, Szechuan king prawn, fried rice and more! You can buy The Chinese Takeaway Secret in paperback or kindle form here.

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