Kung Po Prawns
Juicy prawns in a glossy sweet-fiery glaze with peanut crunch — Kung Pao, gone in minutes.
- Total
- 35 min
- Serves
- 4
Kung Pao's prawn cousin, just as fierce: plump prawns flashed in a hot wok with chillies, garlic and ginger, then tossed in a sweet-savory tomato-and-soy glaze with crunchy peanuts and water chestnuts. The prawns stay juicy, the sauce turns glossy, the peanuts add bite. Fast, fiery and gone in minutes.
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
Instructions
- 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.
Nutrition (per serving)
- Calories
- 350
- Protein
- 30 g
- Fat
- 15 g
- Carbs
- 25 g
Adapted from bbcgoodfood.com. Rewritten and re-photographed by MealIdeas.
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