Sweet & Spicy Delight: Sanjeev Kapoor’s Kung Pao Prawns.

A step-by-step guide to recreating restaurant-style Indo-Chinese seafood at home.

Kung Pao Prawns, a beloved Indo-Chinese dish, has long been a favourite among seafood enthusiasts. Celebrity chef Sanjeev Kapoor recently shared a simplified recipe that lets you make this restaurant-style dish in under an hour, right in your kitchen.

Kapoor describes the dish as “succulent prawns dusted with cornflour and deep-fried till crispy pink, then tossed in a delicious sweet-and-spicy sauce.” The recipe balances heat, tang, and crunch, delivering a flavour-packed experience that appeals to both spice lovers and those who enjoy a hint of sweetness.

The recipe takes about 30 minutes to prepare and 20 minutes to cook. The process begins by marinating shelled and deveined prawns with salt, cornflour, and crushed pepper. After resting, deep-fry the prawns until golden and crisp. This forms the base of the dish, ensuring a crunchy bite in every mouthful.

The sauce is built on sesame oil, garlic, ginger, and dried red chillies, which infuse the dish with bold aromas. A spoonful of red chilli paste adds depth, while spring onions add freshness. Then add prawn stock, followed by soy sauce, red chilli sauce, and a touch of sugar to balance the flavours. Mixed capsicum triangles add colour and crunch, while cornflour slurry thickens the sauce to a glossy consistency.

Once the sauce is ready, toss in the fried prawns, roasted peanuts, and spring onion greens. This final step ensures the prawns are evenly coated, with the peanuts adding a nutty contrast to the spicy-sweet glaze. Garnish with fresh spring onion greens and serve hot.

Kapoor’s recipe showcases the versatility of Indo-Chinese cuisine, blending traditional Chinese techniques with Indian flavours. The result is a vibrant dish you can enjoy alongside fried rice or noodles, or as a standalone starter. With its quick preparation and bold flavour, Kung Pao Prawns is perfect for family dinners or weekend indulgence.

Follow this step-by-step guide to recreate the magic of restaurant-style Kung Pao Prawns without fuss. In less than an hour, you’ll have a dish that is crisp, spicy, and irresistibly flavoursome- proof that great cooking doesn’t always require complicated techniques, just the right balance of ingredients and passion.