Kung Pao Prawns is a spicy Chinese dish that features succulent prawns (shrimp) tossed in a savory and slightly sweet sauce, with a generous amount of crunchy peanuts and vegetables. The dish originates from the Sichuan province in China and is typically made with Sichuan peppercorns and dried red chili peppers, which give it a unique and distinct flavor.
To make Kung Pao Prawns, the prawns are first marinated in a mixture of soy sauce, rice wine vinegar, and cornstarch to tenderize and infuse them with flavor. They are then stir-fried with garlic, ginger, and vegetables such as bell peppers, onions, and zucchini. The sauce is made with soy sauce, rice wine vinegar, hoisin sauce, and chili paste, and is thickened with cornstarch to create a sticky, glossy texture. The prawns and vegetables are then coated in the sauce and topped with chopped peanuts for added texture and crunch.
Kung Pao Prawns can be served over a bed of steamed rice or noodles and garnished with chopped scallions or cilantro for added freshness. It is a flavorful and satisfying dish that can be customized to suit individual preferences for spiciness and level of sweetness.