Kung Po Prawns

Name: Kung Po Prawns
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: asian
Ingredients: 400 g Shrimp; 30 ml Soy sauce; 5 g Tomato purée; 5 g Cornmeal; 5 g Sugar; 30 ml Sunflower oil; 85 g Peanut; 45 g Chili; 15 g Brown sugar; 18 g Garlic; 450 g Water chestnut; 10 g Ginger; 15 ml Rice vinegar; 30 ml Water

kcal

Carbs: 40g
Protein: 29g
Fat: 18g

Per serving

Prep
15 min
Cook
10 min
Servings
4
Difficulty
Medium

Ingredients

400 gShrimp
30 mlSoy sauce
5 gTomato purée
5 gCornmeal
5 gSugar
30 mlSunflower oil
85 gPeanut
45 gChili
15 gBrown sugar
18 gGarlic
450 gWater chestnut
10 gGinger
15 mlRice vinegar
30 mlWater

Instructions

1
Marinate
- Mix cornflour and 1 tbsp soy sauce with the caster sugar to a paste, coat the prawns and leave to marinate for 10 minutes.
2
Prepare sauce
- Whisk rice vinegar, remaining soy sauce, tomato purée, brown sugar and 2 tbsp water until sugar dissolves. Set aside.
3
Fry prawns
- Heat a wok or large frying pan until very hot and add 1 tbsp sunflower oil (15 ml).
- Fry prawns until golden at the edges and slightly curled. Remove and keep aside.
4
Veggies, peanuts and finish
- Add the remaining oil (1 tbsp, 15 ml). Stir-fry peanuts, chillies and water chestnuts for 2 minutes until peanuts begin to colour.
- Add grated ginger and chopped garlic and fry 1 more minute.
- Return prawns and pour in the sauce. Simmer 1–2 minutes until sauce thickens slightly.
- Serve with rice.