Simple25min

Kung Po Prawns

Name: Kung Po Prawns
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 400.00 grams Prawns; 2.00 tablespoons Soy Sauce; 1.00 teaspoons Tomato Puree; 1.00 teaspoons Corn Flour; 1.00 teaspoons Caster Sugar; 1.00 teaspoons Sunflower Oil; 85.00 grams Peanuts; 3.00 pieces Chilli; 1.00 tablespoons Brown Sugar; 6.00 cloves Garlic; 450.00 grams Water Chestnut; 1.00 Ginger

Seafood dish from Chinese cuisine

Ásgeir Hólm

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Contains:ShellfishSoyGlutenPeanut

Ingredients

Adjust servings

14 oz(400 g)
prawns
2 tbsp
soy sauce
1 tsp
tomato puree
1 tsp
corn flour
1 tsp
caster sugar
1 tsp
sunflower oil
3 oz(85 g)
peanuts
3
chilli
1 tbsp
brown sugar
6 cloves
garlic
16 oz(450 g)
water chestnut
1
ginger

Instructions

0/3 done

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.