Kung Po Prawns

Summary

Seafood - Chinese

Ingredients

• 400 g Prawns
  Swaps (1)
• 2 tablespoons Soy sauce
  Swaps (1)
• 85 g Peanuts
  Swaps (1)
• Ginger (to taste)
• 1 teaspoon Sunflower Oil
• 1 teaspoon Tomato Puree
• 6 cloves Garlic Clove
• 1 teaspoon Cornstarch
• 1 tablespoon Brown Sugar
• 1 teaspoon Caster Sugar
  Swaps (1)
• 3 Chilli (Large)
• 450 g Water Chestnut

Instructions

1. 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. 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. 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.