Name: Kung Po Prawns
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

Seafood

4 servings

316 cal/serving

Instructions

Step 1

Mix corn flour and soy sauce, toss prawns in the mixture and set aside for 10 minutes

Corn FlourSoy SaucePrawns

Step 2

Whisk remaining soy sauce with tomato puree and caster sugar to make the sauce

Soy SauceTomato PureeCaster Sugar

Step 3

Heat a large pan until very hot, add oil and fry prawns until golden and opened, then remove from the pan

Sunflower OilPrawns

Step 4

Heat remaining oil, add peanuts, chillies and water chestnuts and stir-fry until the peanuts start to colour

Sunflower OilPeanutsChilliWater Chestnut

Step 5

Add ginger and garlic and fry for 1 minute

GingerGarlic Clove

Step 6

Return prawns to the pan, add the prepared sauce and simmer until slightly thickened

Prawns

Step 7

Serve with rice