Kung Pao Prawns

Serves 2


1 Tbsp vegetable oil
300g prawns, peeled and deveined
1 Bok choy, washed and sliced evenly
¼ cup toasted peanuts, skin on
½ cup Barker’s Professional Fiery Wing Hot & Spicy Sauce
1 cup steamed rice


Coat the prawns in vegetable oil.

Heat a non-stick pan over high heat, add the prawns and sauté for 1 minute.

Immediately add the bok choy and peanuts and toss for 30 seconds. Then splash over the Barker’s Professional Fiery Wing Hot & Spicy Sauce, cooking for a further 2 minutes until the sauce starts to thicken to a syrup consistency.

Spoon into a warm serving dish and serve with the rice.

Kung Pao Prawns

Kung Pao Prawns

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