Kung Po Prawns

Spicy stir-fried prawns made with peanutsvegetablesand chili peppers

Chinese

Main

304

Calories

Carbs

Fat

Protein

Kung Po Prawns

Method

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.

Ingredients

Prawns

Prawns

400g

Soy Sauce

Soy Sauce

2 tbs

Peanuts

Peanuts

85g

Brown Sugar

Brown Sugar

1 tbs

Garlic Clove

Garlic Clove

6 cloves

Water Chestnut

Water Chestnut

450g

Ginger

Ginger

to taste

Caster Sugar

Caster Sugar

1 tsp

Corn Flour

Corn Flour

1 tsp

Sunflower Oil

Sunflower Oil

1 tsp

Red Chilli

Red Chilli

3 Large

Tomato Puree

Tomato Puree

1 tsp

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