Kung Pao Shrimp Recipe

Make Kung Pao sauce: In a medium saucepan, whisk together chicken stock, cornstarch, soy sauce, chili garlic sauce, sugar, vinegar, and sesame oil. Place over medium heat and bring to a boil, stirring. Lower heat and simmer until the sauce thickens. Set aside.

In a large nonstick pan over medium heat, heat oil. Add garlic, and cook until aromatic. Add in prawns. Flip once opaque. Stir in peanuts. Remove from heat.

Add half the Kung Pao Sauce. Toss to coat. Add more sauce to taste. Transfer to a plate to serve. Top with spring onions. Serve while hot.