Chinese·non-vegetarian·medium

Kung Po Prawns

Name: Kung Po Prawns
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Chinese
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

Hey there, fellow foodies! Today, I've got a spicy treat for you with my Kung Po Prawns recipe. But before we dive into cooking, let me share a quick anecdote. One time, I accidentally mistook sugar for salt in this dish – let's just say it was a memorable (and not so tasty) experience! Now, here's a unique tip for you: when frying the prawns, make sure your pan is super hot. This will give them a beautiful golden color and a delicious sear. Alright, let's get cooking! Mix cornflour and soy sauce, coat the prawns, and let them sit for 10 minutes. Whip up the sauce, fry the prawns, then set them aside. Stir-fry peanuts, chillies, and water chestnuts until aromatic. Add ginger, garlic, prawns, and sauce, simmer until slightly thickened, and serve with rice. So, go ahead and enjoy the bold and nutty flavors of this Kung Po Prawns dish. Just remember to double-check your ingredients – we want sweet success, not salty mishaps!

25 min(prep 15 + cook 10)

4 servings

320 kcal

4.8

Ingredients

Nutrition

320 kcalper serving

Protein24g32%

Carbs30g41%

Fat12g16%

Fiber2g3%

Sugar6g8%

Directions

1
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.
2
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.
3
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.

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