Olive Magazine
Kung Pao Shrimp Recipe

Kung pao prawns

Published: February 7, 2017 at 11:30 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

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

  • Low calorie
Nutrition:
HighlightNutrientUnit
low inkcal235
fat12.9g
saturates2.5g
carbs11.7g
sugars5.9g
fibre1.6g
protein17.3g
salt2.5g
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Ingredients

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

SAUCE

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

Method

  • 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.

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