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Kung Pao Prawns

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plate

Yield

Yield: 24 servings

kikkoman products used:

ingredients

4 pounds jumbo prawns, shelled and deveined
1/2 teaspoon salt
1/2 teaspoon white pepper
4 egg whites, lightly beaten
1 1/2 cups plus 1 1/2 tablespoons cornstarch
3/4 cup flour
1/2 teaspoon baking soda
1/4 cup vegetable oil, plus extra for deep-frying
2 1/4 cups water
24–36 whole dried red chile pods
1/3 cup minced garlic
1 tablespoon minced ginger
2 green bell peppers, cut into 1-inch squares
2 red bell peppers, cut into 1-inch squares
2 cups water chestnuts, sliced
2 cups chicken stock
1/2 cup Kikkoman Soy Sauce or
Kikkoman Less Sodium Soy Sauce
1/4 cup rice vinegar
2 tablespoons sugar
2 tablespoons dry sherry
3–4 tablespoons chili oil (optional, to taste)
2 cups unsalted roasted peanuts
4 scallions, white part only, cut into 1/2-inch pieces
1 tablespoon Kikkoman Preservative-Free Non-GMO Toasted Sesame Oil

directions

Season prawns with salt and pepper; toss in egg whites. In bowl, whisk together 1 1/2 cups cornstarch, flour, baking soda and 2 tablespoons vegetable oil with 2 1/4 cups water to make a batter with the consistency of light cream.

Heat oil to 325° F. Lower fryer basket into oil. Dip prawns in batter, a few at a time, allowing excess to drip off. Drop half the prawns, one at a time, into fryer basket, keeping them separated. Deep-fry for 1 1/2 to 2 minutes, until light golden crust is formed. Remove and drain. Repeat with remaining prawns.Raise oil temperature to 365° F. Add all the prawns to the fryer basket and lower into hot oil. Deep-fry for 1 minute until golden brown and crust becomes crisp. Remove and drain.

Heat 2 tablespoons vegetable oil in a large wok over medium heat until hot. Add chile pods and stir-fry a few seconds until they turn a deep mahogany brown (do not blacken). Increase heat to high; add garlic and ginger and stir-fry a few seconds until fragrant. Add bell peppers and water chestnuts; stir-fry 20–30 seconds. Add chicken stock, soy sauce, vinegar, sugar and sherry; bring to a boil. Mix 1 1/2 tablespoons cornstarch with 1 1/2 tablespoons water and add to wok to make a light sauce. Add prawns, chili oil, peanuts, scallions and sesame oil. Toss well to coat prawns with sauce. Serve immediately.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE
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