Kung Pao XXXL Prawns

Simple yet delicious Kung Pao Prawn recipe, way better and healthier than anything you’ll get from any Chinese takeout joint 


    For the Prawns:

  • 2 tablespoons oil
  • 1-inch piece ginger, peeled and thinly sliced
  • 1/4 red onion, quartered
  • 1/2 green bell pepper, cut into pieces
  • 8 dried red chilies (reduce or add more based on how much heat you want) 
  • 13-15 big prawn, shelled, peeled and deveined – 1/2 Kg FishVish XXXL Prawns or 16-20 FishVish XXL Prawns
  • 40 gms roasted peanuts
  • 3 spring onions, use the white parts only
    For the Kung Pao Sauce:

  • 4 tablespoons dark soy sauce
  • 2.5 tablespoons brown sugar
  • 1/2 teaspoon corn starch
  • 4 tablespoons water
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon Apple cider vinegar


  1. Mix all the sauce ingredients and set aside
  2. Thaw the FishVish XXXL Prawns or FishVish XXL Prawns completely and pat dry with a kitchen towel
  3. Heat up a wok and add the cooking oil until the oil is very hot. Add the ginger and do a few quick stirs. Add the onion, green pepper, and dried red chilies. Stir-fry until you smell the spicy aromas from the dried red chilies.
  4. Add the prawns and roasted peanuts and keep stirring.
  5. When the prawns are almost cooked, about 2 to 3 minutes, add the Kung Pao sauce and keep stirring until the sauce thickens.
  6. Add the chopped spring onions, do a few quick stirs, dish out and serve hot.

Recipe & Image Credit: Rasamalaysia.com

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