Kung po prawns — juicy prawns stir-fried with peanuts, chilli and water chestnuts in a sweet-savoury sauce. A speedy, crunchy Chinese-style dish, lovely with rice.
- 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
Tags:
BBQVideo
Preparation
- Mix the cornflour and 1 tbsp soy sauce, toss in the prawns, and set aside for 10 minutes. Stir the vinegar, remaining soy sauce, tomato purée, sugar and 2 tbsp water together to make a sauce.
- When ready to cook, heat a large frying pan or wok until very hot, then add 1 tbsp oil. Fry the prawns until golden in places and opened out, then tip them out.
- Heat the remaining oil and add the peanuts, chillies and water chestnuts. Stir-fry for 2 minutes until the peanuts start to colour, then add the ginger and garlic and fry for 1 minute more. Tip in the prawns and sauce and simmer for 2 minutes until slightly thickened. Serve with rice.
