Kung Pao Stir-Fried Prawns
Kung Pao Stir-Fried Prawns



  • ¼ cauliflower, cut into florets
  • 1 tbsp veg oil
  • 1 sliced garlic clove
  • ½ red chilli, sliced
  • Thumb-sized piece of ginger, grated
  • 60g raw king prawns, cleaned
  • 1 tbsp rice wine vinegar
  • 2 tbsp hoisin
  • 3 shredded spring onions
  • 15g chopped peanuts
  • Cooked brown rice, to serve
  • Preheat the grill to high. Toss the cauliflower with ½ tbsp of oil, and grill for 20 mins or until golden and tender.
  • Heat the remaining oil in a wok. Tip in the chilli, garlic, and ginger, and stir fry for 1 min. Add the prawns and fry for a minute more, then splash in the hoisin and vinegar, let it bubble for a minute, then toss in the cauliflower and mix to combine. Top with peanuts and spring onions, and serve with rice.
20 mins
1 serving

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