This Kung pao cauliflower and prawn stir-fry is a fantastic, easy-to-make dish that's packed with bold, mouth watering flavours. Tender cauliflower florets and juicy prawns are tossed in a savoury-sweet sauce made with aromatic garlic, ginger, and chilli, then finished with a sprinkle of crunchy peanuts for added texture.

Whether you're looking for a quick and easy weeknight dinner or a flavour-packed meal to impress guests, this Kung pao cauliflower and prawn stir-fry is sure to become a new household favourite.

The Ingredients You Need

  1. 1 cauliflower, broken into florets: Cauliflower has a mild, slightly sweet flavour that allows it to absorb the bold seasonings and sauces used in the stir-fry.

  2. 1 tbsp vegetable oil: The vegetable oil is used to stir-fry the ingredients over high heat. This helps to quickly sear and cook the vegetables and prawns, while also helping to distribute the seasonings evenly throughout the dish.

  3. ½ red chilli, finely sliced: The red chilli in this dish provides a kick of heat and spice to the dish.

  4. A thumb-sized piece of ginger, finely grated: ​​The ½ red chilli, sliced, provides a tasty spice to the dish.

  5. 60g raw king prawns: The raw king prawns add a tender, succulent protein element to the stir-fry.

  6. 1 tbsp rice vinegar: The 1 tablespoon of rice vinegar provides a touch of acidity that helps to brighten and balance the overall flavour profile of the dish.

  7. 2 tbsp hoisin sauce: The 2 tablespoons of hoisin sauce lend a savoury-sweet, umami-rich flavour that coats and seasons the other ingredients.

  8. 3 spring onions, shredded: The shredded spring onions contribute freshness and crunch to the stir-fry.

  9. 15g peanuts, roughly chopped: The 15g of roughly chopped peanuts add a delightful textural contrast, as well as a nutty, roasted flavour.

  10. Cooked brown rice to serve: Serving the cooked brown rice provides a base that can soak up the bold and tasty flavours of the dish.

How To Cook This Dish

Heat the grill to high. Then, place the cauliflower florets with ½ tbsp of vegetable oil on a baking tray. Grill for 15-20 minutes until tender and golden brown.

In a small saucepan or wok, heat the remaining 1/2 tbsp of vegetable oil over medium-high heat. Add the garlic clove (finely sliced), ½ red chilli (finely sliced), and a thumb-sized piece of ginger (finely grated). Cook for no more than a few minutes as you don't want the ingredients to burn in the pan.

Increase the heat, then add the 60g of raw king prawns. Fry for 1 minute until the prawns start to turn pink.

Splash in the 1 tbsp rice vinegar and 2 tbsp hoisin sauce. Let the sauce bubble for a minute and add the grilled cauliflower florets to the sauce and toss to coat everything evenly.

Remove from heat and top with the 3 shredded spring onions and 15g of roughly chopped peanuts.

Serve the Kung pao cauliflower and prawn stir-fry over cooked brown rice. Last but not least - enjoy!

Sing Kee Supermarket offers a wide range of authentic Asian ingredients that are often hard to find elsewhere. By incorporating Sing Kee's premium ingredients into your meals, you can enjoy the finest flavours of Asia in every dish. So why settle for anything less when you can bring the best into your kitchen with Sing Kee!

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