Kung Po Prawns
Ingredients
- 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
Instructions
- 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