Kung Po Prawns

About This Recipe

Instructions

1. 1

   Mix the cornflour and 1 tbsp soy sauce, toss in the prawns and set aside for 10 mins.

2. 2

   Stir the vinegar, remaining soy sauce, tomato purée, sugar and 2 tbsp water together to make a sauce.

3. 3

   When you’re ready to cook, heat a large frying pan or wok until very hot, then add 1 tbsp oil.

4. 4

   Fry the prawns until they are golden in places and have opened out– then tip them out of the pan.

5. 5

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

6. 6

   Stir-fry for 2 mins or until the peanuts start to colour, then add the ginger and garlic and fry for 1 more min.

7. 7

   Tip in the prawns and sauce and simmer for 2 mins until thickened slightly.

8. 8

   Serve with rice.

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