Kung Pao Prawn Stir Fry

with Jasmine Rice
Skip the restaurant take-out in favour of this tasty Chinese supper.
338 Reviews
Cals 734 · Prot 38 · Carbs 118 · Fat 11
Family-Friendly
Try Hello Chef Now
30 min
Kung Pao Prawn Stir Fry with Jasmine Rice
Skip the restaurant take-out in favour of this tasty Chinese supper.
338 Reviews
Cals 734 · Prot 38 · Carbs 118 · Fat 11
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Stir fry
Prawns 7*
350 Grams
Corn starch
10 Grams
Carrot
2 Piece
Green pepper
1 Piece
Spring onion
40 Grams
Vegetable oil
2 Tbsp
Salt
0.5 Tsp
Salted peanuts 1*
40 Grams
Sauce
Pineapple juice
180 ML
Sweet chilli sauce
40 ML
Hoisin sauce 3*9*10*
30 Grams
Soy sauce 9*
20 ML
Sriracha sauce
14 Grams
Rice
Jasmine rice
150 Grams
Water
300 ML
Salt
0.5 Tsp
To serve
Chilli flakes
2 Grams

Allergens

*7 Crustaceans, *1 Peanuts, *3 Sesame Seeds, *9 Soya, *10 Wheat
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Boil rice

1 Boil rice

Rinse the jasmine rice. Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.
Start sauce

2 Start sauce

Meanwhile, measure 100/150/180 ml of pineapple juice into a small pot. Add the sweet chilli sauce (spicy!), hoisin sauce, soy sauce, sriracha (spicy!) and a pinch of chilli flakes (spicy!). Save the remaining chilli flakes. In a separate small glass, whisk 1/1.5/2 tsp of corn starch with 1/1.5/2 Tbsp of water. Add the starch mix to the pot.
Simmer sauce

3 Simmer sauce

Place the sauce pot over a medium heat and cook, stirring continuously, until the mixture starts to bubble. Once bubbling, reduce the heat to low and cook, stirring, for 2 min further or until glossy and thickened. Set aside. This is your stir-fry sauce.
Prep vegetables

4 Prep vegetables

Drain the prawns on kitchen paper, then turn them in the remaining corn starch. Peel the carrot and slice them into thin sticks. Chop the pepper. Slice the spring onion.
Stir fry

5 Stir fry

Meanwhile, heat a large pan over a high heat with a drizzle of oil. Once hot, add prawns and fry for 2 min. Transfer to a plate. Return the pan to a high heat and fry the pepper and carrot with a pinch of salt for 2 min. Add the spring onion. Return the prawns to the pan. Fry for a final 1-2 min until the prawns are cooked through but juicy.
Combine

6 Combine

Add the stir-fry sauce to the pan and bring to a simmer. Add the salted peanuts. Serve over rice and garnish with a pinch of chilli flakes (spicy!).
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