Dinner · Chinese

Kung Po Prawns

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · July 15, 2026

This is a fast, glossy stir-fry that tastes like takeout but comes together in about 20 minutes at home. Juicy prawns, crunchy peanuts, and water chestnuts get coated in a sweet, savory, slightly spicy sauce. Serve it over rice and dinner is sorted.

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Kung Po Prawns

Why you'll love this

  • On the table in about 25 minutes
  • Better than takeout and far cheaper
  • Big crunch from peanuts and water chestnuts
  • Easy to dial the spice up or down

EveryDayMeal recipe

Kung Po Prawns

Prep
15m
Cook
10m
Total
25m
Serves
4
Level
Easy

Ingredients

  • 400g prawns, peeled
  • 2 tbsp soy sauce
  • 1 tsp tomato puree
  • 1 tsp cornflour
  • 1 tsp caster sugar
  • 1 tsp (plus more for frying) sunflower oil
  • 85g peanuts
  • 3 large red chillies, sliced
  • 1 tbsp brown sugar
  • 6 garlic cloves, sliced
  • 450g water chestnuts, drained
  • to taste fresh ginger, grated
  • 1 tbsp rice wine vinegar

Equipment

  • Large frying pan or wok
  • Mixing bowls
  • Sharp knife
  • Cutting board

Instructions

  1. In a bowl, stir the cornflour together with 1 tablespoon of the soy sauce until smooth, then toss in the prawns to coat and set aside for 10 minutes so they pick up flavor and the coating can help them brown.
  2. In a separate small bowl, whisk the vinegar, remaining 1 tablespoon soy sauce, tomato puree, caster sugar, brown sugar, and 2 tablespoons water until the sugar dissolves, so your sauce is ready to go the moment you need it.
  3. Heat a large frying pan or wok over high heat until very hot, then add 1 tablespoon oil and swirl to coat, because a hot pan gives you sear instead of steam.
  4. Add the prawns in a single layer and fry until golden in patches and curled open, about 2 to 3 minutes, then tip them onto a plate so they do not overcook.
  5. Add a little more oil to the pan, then the peanuts, chillies, and water chestnuts, and stir-fry for about 2 minutes until the peanuts start to color and smell toasty.
  6. Add the ginger and garlic and fry for 1 more minute, stirring constantly so they turn fragrant without burning and going bitter.
  7. Return the prawns to the pan, pour in the sauce, and simmer for about 2 minutes until it thickens slightly and coats everything in a glossy layer. Serve straight away over rice.

Tips from the kitchen

  • Have every ingredient chopped and the sauce mixed before you turn on the heat, since stir-frying moves fast.
  • Do not crowd the prawns in the pan or they steam and go rubbery; cook in two batches if your pan is small.
  • Adjust the chillies up or down and remove the seeds for a milder heat that the whole family can enjoy.

Estimated nutrition per serving: 320 cal · 24g protein · 22g carbs · 16g fat

Make it your own

  • Swap the prawns for diced chicken breast or thigh, cooking a couple of minutes longer until done.
  • Use cashews instead of peanuts for a milder, buttery crunch.
  • Add sliced bell pepper or spring onion with the water chestnuts for extra vegetables.

Storing & make-ahead

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat quickly in a hot pan or wok to keep the peanuts crisp; avoid the microwave, which can make prawns tough.

Good to know

Can I use frozen prawns?
Yes. Thaw them fully and pat very dry with paper towel, otherwise excess water will steam the prawns instead of searing them.
What can I use instead of caster sugar?
Regular granulated sugar works fine, as does a little extra brown sugar. The goal is a touch of sweetness to balance the soy and vinegar.
Is this dish very spicy?
It has a gentle kick from the fresh chillies. Remove the seeds for milder heat, or add dried chilli flakes if you want it hotter.
What should I serve with it?
Steamed white or jasmine rice is classic. Egg fried rice or plain noodles also work well to soak up the sauce.

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