{"id":223178,"date":"2025-05-04T16:40:08","date_gmt":"2025-05-04T16:40:08","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/kung-po-style-prawns-phils-home-kitchen\/"},"modified":"2025-05-04T16:40:08","modified_gmt":"2025-05-04T16:40:08","slug":"kung-po-style-prawns-phils-home-kitchen","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=223178","title":{"rendered":"Kung po-style prawns \u2013 Phil’s Home Kitchen"},"content":{"rendered":"


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Another sticky, spicy takeaway-style dish: this time, with prawns, but it works brilliantly with chicken pork or vegetables such as cauliflower or broccoli.<\/p>\n

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This might not be authentic but it is a speedy and highly addictive dish:\u00a0perfect with a veg stir-fry as a full meal, but it is also great\u00a0to pop the glazed prawns onto cocktail sticks to serve with drinks. I sometimes stir in some sesame seeds at the end along with a scattering of spring onions just before serving.<\/p>\n

I made a very short video of these prawns finishing in the pan: I must mention the sounds as they sizzle away. The video can be seen on my Twitter feed here<\/a><\/p>\n

The trick with this dish is to coat the prawns in spiced flour, cook them to give a crust and finally add to a bubbling sauce to give them a fabulously sticky glaze. The flour gives a nice crispness that takes on the flavour of the glaze while still having a great texture. The sauce can be made well in advance to be chilled or frozen.<\/p>\n

Recipe: Kung po prawns \u2013 serves 4<\/h2>\n
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Kung po-style prawns <\/p>\n<\/p><\/div>\n<\/p><\/div>\n

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Prawns:<\/h5>\n