Name: Kung Po Prawns
Prep time: 60 min
Cook time: 120 min
Yield: 8
Cuisine: Chinese
Ingredients: Prawns; Soy Sauce; Peanuts; Brown Sugar; Garlic Clove; Water Chestnut; Ginger; Caster Sugar; Corn Flour; Sunflower Oil; Red Chilli; Tomato Puree

Spicy stir-fried prawns made with peanutsvegetablesand chili peppers

Small, saltwater crustaceans with a sweet, delicate flavor and a tender, succulent texture that are often cooked and used in a variety of dishes.

Prawns

Soy sauce is a staple condiment in many cuisines and

Soy Sauce

A type of legume with a nutty, slightly sweet flavor and a crunchy texture that is often used as a snack or added to a variety of dishes for flavor and crunch.

Peanuts

Brown sugar is a sucrose sugar product with a distinctive brown color due to the presence of molasses. It is either an unrefined or partially refined soft sugar consisting of sugar crystals with some residual molasses content, or it is produced by the addition of molasses to refined white sugar.

Brown Sugar

A pungent little bulb that adds a powerful punch to any dish.

Garlic Clove

Eleocharis dulcis, the Chinese water chestnut or water chestnut, is a grass-like sedge native to Asia (China, Japan, India, Philippines, etc.), Australia, tropical Africa, and various islands of the Pacific and Indian Oceans. It is grown in many countries for its edible corms.

The water chestnut is not a nut at all, but an aquatic vegetable that grows in marshes, under water, in the mud. It has stem-like, tubular green leaves that grow to about 1.5 m. The water caltrop, which also is referred to by the same name, is unrelated and often confused with the water chestnut.

The small, rounded corms have a crisp, white flesh and may be eaten raw, slightly boiled, or grilled, and often are pickled or tinned. They are a popular ingredient in Chinese dishes. In China, they are most often eaten raw, sometimes sweetened. They also may be ground into a flour form used for making water chestnut cake, which is common as part of dim sum cuisine. They are unusual among vegetables for remaining crisp even after being cooked or canned, because their cell walls are cross-linked and strengthened by certain phenolic compounds, such as oligomers of ferulic acid. This property is shared by other vegetables that remain crisp in this manner, including the tiger nut and lotus root. The corms contain the antibiotic agent puchiin, which is stable to high temperature. Apart from the edible corms, the leaves can be used for cattlefeed, mulch or compost.

The corms are rich in carbohydrates (about 90% by dry weight), especially starch (about 60% by dry weight), and are also a good source of dietary fiber, riboflavin, vitamin B6, potassium, copper, and manganese.

If eaten uncooked, the surface of the plants may transmit fasciolopsiasis.

Water Chestnut

A spicy and pungent root with a warm and aromatic flavour, perfect for adding depth and heat to your dishes.

Ginger

Caster, or castor, sugar is a type of fine granulated sugar that's widely available in the United Kingdom. It's not quite as common in the United States, though you can find it in some baking aisles under the name "superfine sugar."

Caster Sugar

Colby Jack is a cheese blend of Colby and Monterey Jack cheeses, resulting in a mild and mellow flavour with a slightly tangy finish.

Corn Flour

Sunflower oil is a versatile cooking oil that has a neutral flavor and a long shelf life in the pantry.

Sunflower Oil

A type of small, elongated fruit with a thin, waxy skin and a fiery, pungent flavor that is often used as a condiment or a seasoning in a variety of dishes.

Red Chilli

Tomato puree is a thick and flavorful condiment that's great for adding to sauces and soups.

Kung Po Prawns

304

—

—

—

•

Method

Ingredients

Go on,
come get involved.

Kung Po Prawns

304

—

—

—

•

Method

Ingredients

Go on, come get involved.

Go on,
come get involved.