Kung Po Prawns

Whip up this budget-friendly, Chinese favourite in just 20 minutes

• Cooking Time Prep 10 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  308

• Protein

  25g

• Carbs

  13g

• Fat

  18g

• Saturates

  3g

• Fibre

  1g

• Sugar

  6g

• Salt

  2.07g

Ingredients

• 1 tsp cornflour
• 2 tbsp light soy sauce
• 400g large raw prawns, frozen is fine, butterflied (see tip, below)
• 2 tbsp Chinese rice vinegar
• 1 heaped tbsp tomato purée
• 1 tsp caster sugar
• 2 tbsp sunflower or groundnut oil
• 85g unsalted, roasted peanuts
• 6 small or 3 large whole dried chillies
• 2 x 225g cans water chestnuts, drained
• thumb-sized piece ginger, finely grated
• 2 garlic cloves, finely chopped

Directions

1. 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 purée, sugar and 2 tbsp water together to make a sauce.
2. When you're ready to cook, heat a large frying pan or wok until 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.
3. 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.

Categories: Cuisines, Dishes