Stir-fry recipe for 4 people, takes only 10 mins; recipe has cornflour, light soy sauce, prawn, rice vinegar, tomato puree, caster sugar, groundnut oil, roasted peanut, chilli, water chestnut, ginger and garlic clove.
Kung po prawns
Course: Stir-fry
Servings
4
servings
Prep time
10 mins
Ingredients
- Cornflour: 1 tsp cornflour
- Light Soy Sauce: 2 tbsp light soy sauce
- Prawn: 400g large raw prawns, frozen is fine, butterflied (see tip, below)
- Rice Vinegar: 2 tbsp Chinese rice vinegar
- Tomato Puree: 1 heaped tbsp tomato puree
- Caster Sugar: 1 tsp caster sugar
- Groundnut Oil: 2 tbsp sunflower or groundnut oil
- Roasted Peanut: 85g unsalted, roasted peanuts
- Chilli: 6 small or 3 large whole dried chillies
- Water Chestnut: 2 x 225g cans water chestnuts, drained
- Ginger: thumb-sized piece ginger, finely grated
- Garlic Clove: 2 garlic cloves, finely chopped
Directions
- Mix the cornflour and 1 tbsp soy sauce, toss in the prawns and set aside for 10 mins. Stir the vinegar, remaining soy sauce, tomato puree, sugar and 2 tbsp water together to make a sauce.
- When you're ready to cook, heat a largefrying panorwokuntil very hot, then add 1 tbsp oil. Fry the prawns until they are golden in places and have opened out- then tip them out of the pan.
- Heat the remaining oil and add the peanuts, chillies and water chestnuts. Stir-fry for 2 mins or until the peanuts start to colour, then add the ginger and garlic and fry for 1 more min. Tip in the prawns and sauce and simmer for 2 mins until thickened slightly. Serve with rice.
