Kung Po Prawns

Seafood · Chinese classic.

Ingredients

• 400g Prawns
• 2 tbs Soy Sauce
• 1 tsp Tomato Puree
• 1 tsp Corn Flour
• 1 tsp Caster Sugar
• 1 tsp Sunflower Oil
• 85g Peanuts
• 3 Large Chilli
• 1 tbs Brown Sugar
• 6 cloves Garlic Clove
• 450g Water Chestnut
• to taste Ginger

Method

1. Mix together — Mix the cornflour and 1 tbsp soy sauce, toss in the prawns and set aside for 10 mins.
2. Stir — Stir the vinegar, remaining soy sauce, tomato purée, sugar and 2 tbsp water together to make a sauce.
3. Fry — When you’re ready to cook, heat a large frying pan or wok until very hot, then add 1 tbsp oil.
4. Fry — Fry the prawns until they are golden in places and have opened out– then tip them out of the pan.
5. Heat the pan — Heat the remaining oil and add the peanuts, chillies and water chestnuts.
6. Fry — Stir-fry for 2 mins or until the peanuts start to colour, then add the ginger and garlic and fry for 1 more min.
7. Simmer — Tip in the prawns and sauce and simmer for 2 mins until thickened slightly.
8. Serve — Serve with rice.

More China recipes

• Kung Pao Chicken
• Pork Dumplings
• Egg Fried Rice
• Mapo Tofu
• Sweet and Sour Pork
• Chow Mein