Prawns Kungpao

by Anita Agarkar

Total Time

  • Prep: 15 min


  • 16 ounces’ fresh shrimp or 8 oz. frozen prawn
  • 3 tablespoons peanuts oil
  • 1 green pepper sliced
  • 3 gloves garlic, minced
  • 1 inch root ginger sliced
  • 1 scallion sliced
  • 1 tablespoon roasted peanuts
  • 3~5 dried chili peppers
  • Stir-fry sauce
  • 1 tablespoon light soy sauce
  • 2 teaspoons dark soy sauce
  • 2 teaspoons sugar
  • 1 teaspoon cornstarch
  • 2 teaspoons black vinegar
  • 1 teaspoon sesame oil
  • 1 tablespoon chicken stock or water


Peel the fresh shrimp and then cut trail and head. Or unfreeze the frozen prawn.

Prepare a small bowl; add all the ingredients for stir-fry sauce. Set aside.

Heat up cooking oil in pan; add the shrimp in when you can see the waves on the surface. Do a few quick fry and move the shrimp out.

Leave some oil in pan after removing the shrimps out. Add garlic, ginger, and scallions to stir-fry around ½ minute until aroma and then add dried chili pepper to continue cooking for 30 seconds.

Add green peppers slice to cook until soft. Return shrimps in and pour in the stir-fry sauce. Mix well.

Add roasted peanuts in. Turn off the fire and transfer to serving plate.

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