Kung Po Prawns
A spicy, crunchy Chinese-style Kung Pao with succulent prawns, toasted peanuts and crisp water chestnuts in a tangy-sweet sauce—serve with steamed rice.
Servings
4
Difficulty
Easy
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Ingredients
main
- 400 g prawns
- 3 tbsp soy sauce
- 1 tsp tomato purée
- 1 tsp cornflour
- 1 tsp caster sugar
- 1 tbsp sunflower oil
- 85 g peanuts
- 3 pcs large chilli
- 1 tbsp brown sugar
- 6 pcs garlic cloves
- 450 g water chestnuts
- to taste ginger
Directions
- Mix the cornflour and 1 tbsp soy sauce, toss in the prawns and set aside for 10 minutes.
- Stir the remaining soy sauce, tomato purée, brown sugar, caster sugar and 2 tbsp water together to make a sauce.
- Heat a large frying pan or wok until very hot, then add 1 tbsp sunflower oil.
- Fry the prawns until golden in places and slightly opened, then remove from the pan.
- Heat the remaining oil and add the peanuts, chillies and water chestnuts and stir-fry for about 2 minutes until peanuts start to colour.
- Add the ginger and garlic and fry for 1 more minute.
- Return the prawns to the pan, pour in the sauce and simmer for about 2 minutes until slightly thickened.
- Serve immediately with rice.