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Chinese Takeaway Style Kung Po King Prawn Recipe
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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.
Course Main Course
Cuisine Chinese, British Chinese, American Chinese, Scottish Chinese, Chinese Takeaway Style
Keyword kung po, king prawn
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 1 portion

Equipment

  • 1 Wok or Large Frying Pan

Ingredients

King Prawns

  • 9 fresh raw king prawns
  • pinch sea salt
  • pinch MSG
  • pinch white pepper
  • dash rice wine
  • dash sesame oil

Sauce

  • 200 millilitres light chicken stock or water
  • 3 tablespoons caster sugar
  • 1 1/2 tablespoons dark brown sugar
  • 20 millilitres distilled clear malt vinegar
  • 1/4 teaspoon beetroot powder, mixed with 1 tablespoon water

Stir Fry

  • 1 tablespoon sunflower oil
  • 1/2 onion, sliced
  • 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)
  • 1 small handful tinned water chestnuts, rinsed and drained (about 25 grams)
  • pinch white pepper
  • 1/4 teaspoon MSG
  • 1 tablespoon hot bean sauce
  • 1 tablespoon chopped garlic in oil
  • 1/4 teaspoon dark soy sauce
  • 1 teaspoon potato starch, mixed with 2 tablespoons water
  • 2 teaspoons rice wine
  • 1 small handful toasted cashew nuts (about 25 grams)

Instructions

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.

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.

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.
  • 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 wine and 1 small handful toasted cashew nuts (about 25 grams), mix well once more and serve.