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A Modern Rose: Kung Pao Prawns

This week's recipe is a fresh and tasty Chinese dish.

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I find good Chinese food really hard to come by in Berlin. Places such as Good Friends on Kantstraße or Peking Ente in Mitte serve up some pretty tasty dishes but I still find they lack the sweet and/or sourness of a dish or just need a bit more heat.

Kung Pao is one of my favourite dishes and I love to make this with prawns. It is salty and slightly sweet and has a little kick to it. I make this with stir fried peppers and cashew nuts.


400g large prawns (de-frosted if cooking from frozen)

1 red pepper (sliced)

1 green pepper (sliced)

2 cloves garlic (peeled and crushed)

1 large onion (peeled and thinly sliced)

1 tbpsn size fresh ginger (peeled)

2 tbpsn light soy sauce

2 tspn fish sauce

1 tbpsn red wine vinegar

75g cashew nuts

2 red chillies (sliced)

Sunflower oil

Fresh coriander

2 spring onions (finely chopped)

Juice of half a lemon


Heat 1 tbpsn sunflower oil in a large frying pan/ wok. Once hot add the onions, garlic and peppers. Stir fry for around 5 minutes.

Add the cashews and chillies and mix well. Then add the soy sauce, red wine vinegar and fish sauce. Bring to a high heat for around 5 minutes giving it a stir regularly. Pour in the lemon juice and mix again.

Add the prawns to the pan and cook until they are done. Usually just 3 minutes will do.

Take the pan off the heat and stir in fresh coriander and spring onions.

For more great recipes check out A Modern Rose blog!