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Tags are suggested automatically and may be wrong — check the ingredients if you are cooking around a restriction.
Seafood dish from Chinese cuisine
Ásgeir Hólm
Detected automatically from the ingredient list — not a complete allergen declaration. Always check the labels on what you cook with.
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.
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.
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.
Per serving
351
kcal
Calories
28.7
g
Protein
12.5
g
Fat
35.5
g
Carbs
6.9
g
Fiber
Round out the meal.
