- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Serving: 4
Nutrition facts (per portion)
- Calories: 308
- Fat Content: 18g
- Saturated Fat Content: 3g
- Carbohydrate Content: 13g
- Sugar Content: 6g
- Fiber Content: 1g
- Protein Content: 25g
- Sodium Content: 2.07g
Kung po prawns
- 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
- 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.
Stir-fry recipe for 4 people, takes only 10 mins; recipe has cornflour, light soy sauce, prawn, rice vinegar, tomato purée, caster sugar, groundnut oil, roasted peanut, chilli, water chestnut, ginger and garlic clove.