Kung Pao Shrimp Recipe

Kung pao prawns

  • serves 2
  • Easy

This Kung Pao shrimp recipe is a really low calorie stir-fry and is served in a homemade sauce with noodles or rice. The Szechuan peppercorns and chilli flakes add some spice to the prawns while the cashew nuts add a crunchy texture to the dish



  • groundnut oil
  • cashew nuts 2 tbsp
  • large raw peeled prawns 150g
  • garlic 2 cloves, crushed
  • ginger grated to make 1 tbsp
  • chilli flakes 1/2 tsp
  • Szechuan peppercorns 1/4 tsp, crushed
  • spring onions 4, chopped


  • soy sauce 2 tbsp
  • rice vinegar 1 tbsp
  • caster sugar 1 tsp
  • cornflour 1 tsp
  • noodles or rice to serve


  • Step 1

    Heat 1 tbsp oil in a non-stick pan or wok and cook the cashews until golden. Scoop out of the pan then add the prawns and stir-fry until pink, about 2-3 minutes.

  • Step 2

    Scoop the prawns out then add the garlic, ginger, chilli, szechuan pepper and spring onions and stir fry for a couple of minutes.

  • Step 3

    Gradually mix the sauce ingredients into the cornflour and add 100ml water. Put the prawns and cashews back into the pan. Stir everything together then add in the sauce and toss until thickened. Serve with noodles or rice.

Try one of our other Chinese recipes...

Pork and Prawn Dumplings Recipe

Nutritional Information

  • Kcals 235
  • Fat 12.9g
  • Saturates 2.5g
  • Carbs 11.7g
  • Sugars 5.9g
  • Fibre 1.6g
  • Protein 17.3g
  • Salt 2.5g