Entertaining

Kung pao prawns with quick radish pickle

Name: Kung pao prawns with radish pickle
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 60ml soy sauce; 30.00 ml Chinese rice wine (shaohsing); 3 tsp Chinese black (chinkiang) vinegar; 2 tsp caster sugar; 1 1/2 tsp cornflour; 30.00 ml sesame oil; 12 dried chillies; 1 tsp Sichuan peppercorns; 500g green prawns, peeled (tails intact), deveined; 1 bunch garlic shoots, cut into 5cm lengths (from Asian grocers); 20.00 ml finely grated ginger; 50g cashew; Steamed jasmine rice, to serve; Crispy chilli oil (optional), to serve; 40.00 ml Chinese black (chinkiang) vinegar; 20.00 ml caster sugar; 6 red radishes, cut into wedges

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Del_Kung Pao Prawns with quick radish pickles — Mark Roper

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by Olivia Andrews

Recipe developer, food writer and food stylist

Mar 15, 2022

Olivia Andrew's speedy kung pao prawns with quick radish pickle are great for cooking up for a last-minute dinner party.

1/4 cup (60ml) soy sauce
1 1/2 tbs Chinese rice wine (shaohsing)
3 tsp Chinese black (chinkiang) vinegar
2 tsp caster sugar
1 1/2 tsp cornflour
1 1/2 tbs sesame oil
12 dried chillies
1 tsp Sichuan peppercorns
500g green prawns, peeled (tails intact), deveined
1 bunch garlic shoots, cut into 5cm lengths (from Asian grocers)
1 tbs finely grated ginger
1/3 cup (50g) roasted unsalted cashews
Steamed jasmine rice, to serve
Crispy chilli oil (optional), to serve

Quick radish pickle

2 tbs Chinese black (chinkiang) vinegar
1 tbs caster sugar
6 red radishes, cut into wedges

Method

1.

For the pickle, place vinegar, caster sugar and 1 tsp fine salt in a wok over medium heat. Stir until the sugar dissolves, then bring mixture to a simmer. Place radish in a heatproof bowl and pour over the pickling liquid, stirring to coat. Set aside until ready to serve. Wipe the wok clean with paper towel.
2.

Whisk together soy sauce, rice wine, vinegar, sugar and cornflour.
3.

Place sesame oil in a wok over medium heat. Add chillies and Sichuan peppercorns and stir-fry for 1 minute or until fragrant. Increase the heat to medium-high. Add the prawns, garlic shoots and ginger, and stir-fry for 1 minute. Stir the soy sauce mixture again to combine, then add to the wok. Stir-fry for a further 2-3 minutes until prawns are glazed and cooked through. Toss through cashews. Serve with steamed rice, radish pickle and crispy chilli oil, if desired.