Kung Po Prawns

Ingredients

• large prawns, peeled and deveined8 oz
• soy sauce1 tbsp
• cornstarch1 tsp
• white pepper.5 tsp
• vegetable oil2 tbsp
• 6-8 dried red chiliesAs needed
• Sichuan peppercorns1 tsp
• scallions, chopped2 piece
• inch ginger, minced1 piece
• garlic, minced2 clove
• roasted peanuts.25 cup
• Kung Po sauceAs needed

Instructions

1. 1

   Step 1

   Marinate the prawns with soy sauce, cornstarch, and white pepper.

2. 2

   Step 2

   Heat oil in a wok and stir-fry dried red chilies and Sichuan peppercorns until fragrant.

3. 3

   Step 3

   Add the marinated prawns and stir-fry until they turn pink.

4. 4

   Step 4

   Add chopped scallions, ginger, and garlic, and continue to stir-fry.

5. 5

   Step 5

   Pour in the Kung Po sauce (a mixture of soy sauce, vinegar, sugar, and cornstarch) and toss to coat the prawns.

6. 6

   Step 6

   Stir in roasted peanuts and serve immediately.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Kung Po Prawns can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.