Kung Pao Prawns (Shrimp)

Kung Pao Prawns (Shrimp)

Time: 40 mins


  • 2 cups long-grain white rice
  • 1 tablespoon vegetable oil
  • 2 lbs medium prawns, peeled and deveined
  • 2 garlic cloves, minced
  • 3 small dried red chilies, such as arbol
  • 1 -2 teaspoon chili oil
  • 2 tablespoons soy sauce
  • 1/2 teaspoon sugar
  • 1 teaspoon distilled white vinegar
  • 1/2 cup dried roasted peanuts
  • 1 medium carrot, peeled and thinly sliced on the diagonal
  • 1 stalk celery, thinly sliced on the diagonal
  • 1/2 cup chicken broth
  • 1 teaspoon cornstarch
  • 2 teaspoons sesame oil
  • salt
  • 3 green onions, white and pale green parts only, thinly sliced on the diagonal, for garnish


  • 1 Cook the rice according to the package directions and keep warm.
  • 2 Heat the vegetable oil over high heat in a wok or large, deep sided skillet. Add the prawns, garlic, and chiles; stir fry for 2 minutes. Stir in the chili oil, soy sauce, sugar, and vinegar. Add the peanuts, carrot, and celery. Stir to combine and reduce the heat to low. Cover and cook for 3 minutes.
  • 3 Meanwhile, whisk together the broth and cornstarch in a small bowl. Add the cornstarch mixture to the wok, stir to combine, and bring to a boil. Cook until the sauce thickens, 2 to 3 minutes. Stir in the sesame oil and season to taste with salt.
  • 4 Garnish with the green onions and serve with rice.
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