🍽️ How to Make Gongbao Xia (Kung Pao Prawns)

🧆 Ingredients

• 300g prawns (peeled and deveined)
• 1/2 cup roasted peanuts
• 1/2 red bell pepper (diced)
• 2 green onions (chopped)
• 2 cloves garlic (minced)
• 1 thumb ginger (minced)
• 2 dried chilies (cut into sections)
• 1 tablespoon soy sauce
• 1 tablespoon vinegar
• 1 tablespoon sugar
• 1 tablespoon cornstarch (mixed with water)
• 1 tablespoon oil
• Salt to taste

🍳 Steps

1. Prepare the Prawns: Rinse the prawns under cold running water. Peel and devein them, removing the dark intestinal tract along the back. Pat dry with paper towels. If using frozen prawns, thaw them completely and drain excess water. For extra crispness, lightly toss the prawns with a pinch of salt and a teaspoon of cornstarch, then rinse and pat dry again.

2. Prepare the Vegetables and Aromatics: Dice the red bell pepper into small, even pieces for quick cooking. Chop green onions, separating the white and green parts. Mince garlic and ginger finely for even flavor distribution. Cut dried chilies into sections and shake out some seeds if you prefer less heat.

3. Roast the Peanuts (if not using pre-roasted): Place raw peanuts in a dry pan over medium heat. Stir constantly until golden and fragrant, then set aside to cool. This step ensures maximum crunch and flavor.

4. Make the Sauce: In a small bowl, combine soy sauce, vinegar, sugar, and a pinch of salt. Mix well. In another bowl, dissolve cornstarch in a tablespoon of water to create a slurry. Set both aside.

5. Stir-Fry Aromatics: Heat oil in a wok or large skillet over medium-high heat. Add the dried chilies, garlic, and ginger. Stir-fry quickly for 20–30 seconds until fragrant, being careful not to burn the garlic.

6. Cook the Prawns and Vegetables: Increase the heat to high. Add the prawns and diced bell pepper. Stir-fry briskly, tossing constantly, until the prawns turn pink and opaque (about 2–3 minutes). Do not overcook, as prawns become tough if cooked too long.

7. Add Sauce and Thicken: Pour the prepared sauce over the prawns and vegetables. Stir to coat evenly. Add the cornstarch slurry and continue stirring until the sauce thickens and glazes the prawns (about 1 minute). Taste and adjust seasoning if needed.

8. Finish and Serve: Add roasted peanuts and the green parts of the green onions. Toss everything together for 30 seconds to combine and heat through. Serve immediately while hot for the best texture.

Additional Tips for Success

• Ingredient Freshness: Use the freshest prawns possible for optimal flavor and texture.
• Doneness Cues: Prawns are done when they curl into a “C” shape and turn opaque pink. Overcooked prawns will be rubbery.
• Sauce Consistency: The sauce should be glossy and just thick enough to coat the ingredients. If too thick, add a splash of water; if too thin, simmer a bit longer.
• Spice Level: Adjust the number of dried chilies and whether you include the seeds to control the heat.
• Serving: Serve immediately to preserve the crunch of the peanuts and the tenderness of the prawns.

💡 Tips

• Use fresh prawns for best flavor.
• Adjust chili quantity for desired spice level.
• Add peanuts at the end for crunch.
• Serve immediately for optimal texture.