Kung Pao Prawns (Shrimp)

READY IN: 40mins
Recipe by cookiedog

From Firehouse Food. If you don't like spicy food, you can reduce the amount of chilis and chili oil.

Top Review by Sharlene~W

This was great! The only thing I might change next time would be to cut the carrots julienne rather than sliced (I guess I didn't slice then thin enough and they were still a bit too hard). The taste was fabulous and it did go together fairly quickly.

Ingredients Nutrition

Directions

  1. Cook the rice according to the package directions and keep warm.
  2. Heat the vegetable oil over high heat in a wok or large, deep sided skillet. Add the prawns, garlic, and chiles; stir fry for 2 minutes. Stir in the chili oil, soy sauce, sugar, and vinegar. Add the peanuts, carrot, and celery. Stir to combine and reduce the heat to low. Cover and cook for 3 minutes.
  3. Meanwhile, whisk together the broth and cornstarch in a small bowl. Add the cornstarch mixture to the wok, stir to combine, and bring to a boil. Cook until the sauce thickens, 2 to 3 minutes. Stir in the sesame oil and season to taste with salt.
  4. Garnish with the green onions and serve with rice.

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