Spiced Crab Cakes

Kung Pao Prawns

Feb 27, 2018 | Lunch / Supper / Mains

Kung Pao Prawn is a perfect quick and easy stir-fry and can be served with noodles or rice. We opted for Doves Farm rice noodles (gluten free). The Szechuan peppercorns and chilli flakes add a little kick and the cashew nuts and red peppers provide a crunchy texture to the dish to counterbalance the noodles or rice.
Prawns are a perfect healthy source of protein. A serving contains calcium, potassium and phosphorus and is a good source of vitamins A and E. Prawns are also a good source of omega-3 fatty acids. Omega-3s can reduce inflammation and your risk of heart disease, cancer and arthritis, as well as help with brain function.

Prep time: 5-10 minutes
Cooking time: 10 minutes
Serves: 4


  • Coconut oil (or groundnut oil)
  • 1 diced red pepper
  • cashew nuts 4 tbsp
  • large raw peeled prawns 300g
  • garlic 4 cloves, crushed
  • ginger grated: 2 tbsp
  • chilli flakes 1 tsp
  • Szechuan peppercorns 1/2 tsp, crushed
  • spring onions 8, chopped


  • Soy sauce 4 tbsp
  • Rice vinegar 2 tbsp
  • Caster sugar 2 tsp
  • Cornflour 2 tsp
  • Noodles or rice to serve


  1. Heat 1 tbsp. oil in a non-stick pan or wok and toast the cashew nuts until golden. Remove them from the pan and set them to one side. Then add the prawns and stir-fry until pink, (usually for a couple of minutes).
  2. Take the prawns out then add the garlic, ginger, chilli, szechuan pepper, red pepper and spring onions and stir fry for a couple of minutes.
  3. Gradually stir the sauce ingredients into the cornflour and add 100ml water. Place the prawns and cashew nuts back into the pan and stir everything together.
  4. Add the sauce and stir together. Serve with noodles or rice.