Kung Pao Prawn Rice Bowls
Juicy king prawns, colourful peppers and spring onions coated in a sweet, savoury and lightly spicy Kung Pao-style sauce. Cooked quickly in the air fryer and served over microwave rice, this makes an easy Asian-inspired dinner for four.
Equipment
- Bowl, large
- Bowl, small
- Knife
- Whisk
Ingredients
- 400 g king prawns peeled and deveined
- 2 red capsicums chopped into bite-sized pieces
- 6 spring onions white part cut into large chunks and green part finely sliced, for serving
- 1 teaspoon vegetable oil
- Sea salt flakes to taste
- Black pepper freshly ground, to taste
- 500 g microwave rice cooked according to packet instructions
- Sauce
- 4 tablespoons soy sauce
- 4 tablespoons hoisin sauce
- 4 teaspoons malt vinegar
- 2 teaspoons sesame oil
- 2 teaspoons cornflour
- 2 teaspoons honey
- ½ teaspoon chilli flakes optional
Instructions
- Place the prawns, red capsicums and white parts of the spring onions in a large bowl. Add the vegetable oil, season with sea salt flakes and freshly ground black pepper and toss to coat.
- Transfer the mixture to the air fryer basket in a single layer. Air fry at 200°C for 6 to 8 minutes, shaking halfway through, until the prawns are pink and cooked through.
- Meanwhile, whisk the soy sauce, hoisin sauce, malt vinegar, sesame oil, cornflour, honey and chilli flakes, if using, together in a small bowl.
- Pour the sauce over the cooked prawns and vegetables in the air fryer basket. Toss to coat, then air fry for another 1 to 2 minutes, stirring once, until the sauce thickens and becomes glossy.
- Divide the warm rice between four bowls. Top with the Kung Pao prawns and vegetables, spoon over the sauce and scatter with the finely sliced green spring onion before serving.
Notes & Wine Advice
Serving Suggestions
Serve the Kung Pao prawns immediately over hot rice and finish with the finely sliced spring onion. For extra vegetables, add a simple Vegetables side dish or a fresh Salad.Recipe Notes
Do not overcook the prawns. They cook very quickly in the Airfryer and are ready when pink, opaque and just firm. Cooking them for too long can make them rubbery. The soy sauce and hoisin sauce already contain considerable salt, so add sea salt cautiously. The sauce is added near the end of cooking because its honey and hoisin sauce can caramelise quickly.Variations
Add more chilli flakes for extra heat or leave them out for a milder version. Green capsicum can replace some of the red capsicum, while broccoli or other quick-cooking vegetables can also be added. For a more traditional Kung Pao-style finish, chopped peanuts can be scattered over individual portions if suitable.Storage Advice
Store leftover prawns, vegetables and rice in airtight containers in the refrigerator for up to 2 days. Refrigerate leftovers promptly after the meal. Reheat thoroughly before serving and avoid repeatedly reheating the prawns.Wine Advice
A dry Riesling is a good match for the sweet, savoury and spicy Kung Pao sauce because its freshness balances both the chilli and rich hoisin flavours. A crisp Sauvignon Blanc is another suitable choice, especially when the dish is prepared with less chilli.Nutrition values
Serving: 375 gr | Calories: 485 kcal | Carbohydrates: 69 g | Protein: 29 g | Fat: 11 g | Saturated Fat: 2 g | Sodium: 1680 mg | Sugar: 14 g