Asian recipes Fish Starters

Kung po prawns


  • 24 large raw prawns, shelled
  • 1 tsp cornflour
  • Sauce – 1 tsp Szechuan peppercorns
  • 3 tbsp rice vinegar
  • 3 tbsp hoisin sauce
  • 2 tbsp light soy sauce
  • 1/2 tsp crushed dried red chillies
  • 2 tbsp groundnut oil
  • 25g raw peanuts, in their skins, roasted, skins rubbed off
  • 1 small red chilli, sliced
  • 1 spring onion, finely chopped


This is a really quick and easy meal – big reward for little effort.

Cut the prawns along the topside and de-vein. Dust the prawns in the cornflour. Leave to stand for 15 mins.

Make the sauce – put the peppercorns in a small frying pan over a medium heat. Cook, shaking the pan frequently, for 2-3 mins until toasted. Grind coarsley in a pestle and mortar. Stir in the rice vinegar, hoisin and soy and dried chillies.

Heat a wok over a high heat until very hot. Pour in the oil, swirling to coat the sides. Add the prawns and stir fry until they turn pink, about 1- 2 mins. Stir in the sauce and heat through. Toss in the peanuts and serve sprinkled with the sliced chilli and spring onion.

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