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Kung pao spaghetti with prawns
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Spicy prawn pasta: quick, easy, and bursting with flavor for a perfect weeknight meal.
Ingredients:
  • 300g spaghetti
  • 400g peeled green prawns, halved lengthways
  • 20.00 ml Chinese rice wine
  • 2 tsp sesame oil
  • 52.50 gm soy sauce
  • 10.00 gm cornflour
  • 9.00 gm sugar
  • 30.00 ml Chinese black vinegar
  • 36.40 gm peanut oil
  • 55g (1/3 cup) roasted peanuts, coarsely chopped
  • 2 garlic cloves, chopped
  • 3cm-piece fresh ginger, peeled, cut into matchsticks
  • 10 dried red chillies or 1-2 tsp dried chilli flakes
  • 1 brown onion, cut into wedges
  • 1 red capsicum, deseeded, sliced
  • 4 green shallots, trimmed, cut into 4cm lengths
  • 1 bunch choy sum, trimmed, cut into 6cm lengths
Instructions:
  • Cook the spaghetti in a pot of salted boiling water according to package instructions until al dente. Drain and return to the warm pot.
  • In a large bowl, mix the prawns with rice wine, sesame oil, 1 tablespoon soy sauce, and 2 teaspoons cornflour. In a separate bowl, combine the sugar, black vinegar, and the remaining 1 1/2 tablespoons soy sauce and 2 teaspoons cornflour.
  • In a large wok or frying pan over high heat, heat peanut oil until sizzling. Stir-fry peanuts until golden, about 1-2 minutes. Transfer to a bowl. Quickly stir-fry garlic, ginger, and chillies until aromatic, about 1 minute. Cook prawns in two batches until golden on each side, about 1-2 minutes. Transfer to the bowl with the peanuts.
  • Stir-fry the onion and capsicum in the wok until tender-crisp, then add the shallots for 30 seconds. Next, stir in the prawns and vinegar mixture, cooking until warmed through and sauce slightly thickens.
  • Cook the choy sum briefly in boiling water, then add the prawn mixture to the spaghetti. Mix everything together thoroughly. Serve the dish garnished with the choy sum and a sprinkling of peanuts.

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