Kung Po Prawns
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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 with 1 tablespoon of the soy sauce, toss the prawns through it, and leave for 10 minutes. In a separate bowl, stir together the vinegar, remaining soy sauce, tomato purée, sugar, and 2 tablespoons of water to make the sauce.
- Heat a wok or large frying pan until very hot and add 1 tablespoon of oil. Fry the prawns until golden in patches and opened out, then tip them out of the pan.
- Add the rest of the oil and stir-fry the peanuts, chillies, and water chestnuts for 2 minutes, until the peanuts start to colour. Add the ginger and garlic and fry a minute more, then return the prawns with the sauce and simmer for 2 minutes, until slightly thickened. Serve with rice.
Adapted from TheMealDB and rewritten in our own words.