Prepare your taste buds for a thrilling journey to the heart of Sichuan cuisine with Kung Po King Prawns. This delightful dish encapsulates the essence of Chinese gastronomy, whereflavourss mingle in a symphony of taste and texture.
Originating from the Sichuan province of China, Kung Po, also known as Gong Bao, King Prawns are a culinary gem with a history as rich as their flavours. The dish’s name pays homage to a Palace Guardian, Gongbao, who lived during the tumultuous times of the Qing Dynasty, between 1820 and 1860.
At the heart of this dish lies succulent king prawns, enveloped in a light and crispy corn flour batter. The prawns are cooked to perfection, achieving a tantalizing balance of tenderness and crunch. But what truly elevates this dish is the sauce.
A rich, tangy, and spicy sauce coats the prawns, infusing each bite with a harmonious blend of flavours. The sauce’s complexity is a hallmark of Sichuan cuisine, where the use of chilli peppers, and other aromatic spices creates a dance of sensations on your palate.
But Kung Po King Prawns are not just about heat; they’re a masterpiece of flavor dynamics. The sauce’s spicy kick is tempered by the natural sweetness of crunchy vegetables, while milky cashew nuts add a delightful creaminess and nutty undertone.
Each bite is a revelation, a journey through the landscape of Chinese cuisine. It’s no wonder that Kung Po King Prawns have found their place on menus around the world, captivating the hearts and palates of food lovers everywhere.
This dish embodies the spirit of Sichuan cuisine, where every element, from ingredients to preparation, is carefully considered to create a harmonious and unforgettable dining experience. So, the next time you savour Kung Po King Prawns, remember that you’re partaking in a culinary tradition that has stood the test of time and continues to delight with its complexity and bold flavours.
Kung Po King Prawns
Ingredients
- 14 King Prawns Shelled and deveined
- 1/2 Cup Cornflour
- 1 Egg whisked
- 1/4 tsp Salt
- 1/2 Cup Vegetable Oil Enough to shallow fry
- 1 tbsp Vegetable Oil
- 1 tbsp Garlic Minced
- 1/2 Onion Cut into 2cm cubes
- 1/2 Red pepper Cut into 2 cm cubes
- 1 Chilli Finely chopped
- 1/4 Cup Bamboo Shoots Sliced
- 1/4 Cup Water Chestnuts sliced
- 1/4 Cup Cashew Nuts
Sauce Ingredients
- 1/2 Cup Water
- 2 tbsp Hoisin sauce
- 2 tbsp Sugar
- 1 tbsp Tomato Ketchup
- 1/2 tbsp Tomato Puree
- 2 tbsp Rice Vinegar White
- 2 tbsp Cornflour Mixed with 4 tbsp Water to create a slurry
Instructions
Making the Sauce
- Place a large saucepan on a medium heat and add all the sauce ingredients, apart from the corn flour slurry. Bring to the boil and then simmer for five minutes. Slowly pour the corn flour into the sauce, a little at a time, stirring continuously until you have the desired consistency.
Frying The King Prawns
- Place King Prawns into a large bowl, add the beaten egg, a pinch of salt and mix well. In another large bowl add the corn flour, dredge each king prawn in the flour and bang off excess. Heat oil and once hot (180c), gently drop the king prawns into the oil and fry for around 2 to 3 minutes turning frequently until completely cooked. Remove king prawns and drain over a wire rack.
Bring the dish together
- Place a wok over a medium to high heat, add 1 tbsp oil along with the garlic and fry for 15 seconds. Add onion and red pepper and fry for a further minute. Add bamboo shoots, water chestnuts and chilli, stir-fry for 1 more minute. Now add the prepared sauce and heat thoroughly, before turning off the heat and finally adding the cooked king prawns and cashew nuts. Coat in the sauce and transfer to a serving plate.
