Seafood • Chinese

Kung Po Prawns

Name: Kung Po Prawns
Cuisine: Chinese
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

Ingredients

Prawns400g
Soy Sauce2 tbs
Tomato Puree1 tsp
Corn Flour1 tsp
Caster Sugar1 tsp
Sunflower Oil1 tsp
Peanuts85g
Large Chilli3
Brown Sugar1 tbs
Garlic Clove6 cloves
Water Chestnut450g
Gingerto taste

Steps

Prepare

🥄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.

Cook

🔥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.

Steps

🧂Heat the remaining oil and add the peanuts, chillies and water chestnuts.

Cook

🍳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

🫇Serve with rice.

Source: Original recipe