I’m confused, is Kung Po and Kung Pao the same thing? If you can help please do! So this dish was inspired by another blogger fitness675 and it is called Kung Pao, I have ordered Kung Po from my chinese and it is completely different as it is in a sweet and sour sauce. This still turned out to be a nice healthy dinner with some good notes of texture and sweetness but I think I prefer black bean sauce as it gives you a bit more of a taste bud tingle, though I still ate every last bit!

Ingredients

Marinade

• 1 tbsp soy sauce
• 1 tbsp balsamic vinegar
• 1 tsp sesame oil
• 2 tsp corn starch

Sauce

• 2 tsp balsamic vinegar
• 1 tbsp soy sauce
• 1 tbsp kecep manis or hoisin sauce
• 1 tsp sesame oil

King Prawns

• 2 tablespoons olive oil
• ½ tsp crushed red pepper flakes (adjust to taste)
• 2 garlic cloves, chopped
•  thumb size piece of fresh ginger chopped
• 1 red bell pepper,  chopped
• 500g King Prawns peeled and deveined
• 100g raw cashew nuts
• a bunch of spring  onions, chopped

Method

1. In a medium bowl, stir in the soy sauce, balsamic vinegar, sesame oil, and corn starch until the corn starch is dissolved. Add the prawns and toss to coat. Let stand at room temperature for about 10 minutes.
2. In another bowl, combine the balsamic vinegar, soy sauce, kecep manis and sesame oil. Stir and set aside.
3. In a wok over medium high heat, add the oil. Stir in the crushed red pepper flakes. Add in the chopped bell pepper and spring onions. Cook for about 3 or 4 minutes until they are slightly softened. Stir in the garlic and ginger and continue stirring for about 1 minute. Add the prawns and continue stirring  for about 4 or 5 minutes.
4. Pour in the sauce and mix to coat the prawns and vegetables. Stir in the cashew nuts and cook for another 1 to 2 minutes. Serve with noodles or rice.