Kung Po Prawns
A quick Chinese stir-fry of prawns in a tangy soy-ginger sauce with peanuts and chillies, served with rice.
Pasos
- 1
Mix the cornflour and 1 tablespoon soy sauce, toss in the prawns and set aside for 10 minutes.
- 2
Stir the vinegar, remaining soy sauce, tomato purée, caster sugar, and 2 tablespoons of water together to make a sauce.
- 3
When you’re ready to cook, heat a large frying pan or wok until very hot, then add 1 tablespoon oil. Fry the prawns until they are golden in places and have opened out, then tip them out of the pan.
- 4
Heat the remaining oil and add the peanuts, chillies and water chestnuts. Stir-fry for 2 minutes or until the peanuts start to colour, then add the ginger and garlic and fry for 1 more minute.
- 5
Tip in the prawns and sauce and simmer for 2 minutes until thickened slightly. Serve with rice.
