Kung Po Prawns
This flavorful Kung Pao Prawns recipe combines succulent prawns tossed in a soy-cornflour marinade, smothered in a sweet and tangy sauce with crunchy peanuts, water chestnuts, and a hint of heat from dried chilies. A perfect balance of textures and flavors to enjoy over a bed of steamed rice.
— Constant Cookbook
Ingredients
- 1 tsp cornflour
- 2 tbsp light soy sauce
- 400g large raw prawns , frozen is fine, butterflied (see tip, below)
- 2 tbsp Chinese rice vinegar
- 1 heaped tbsp tomato purée
- 1 tsp caster sugar
- 2 tbsp sunflower or groundnut oil
- 85g unsalted, roasted peanuts
- 6 small or 3 large whole dried chillies
- 2 x 225g cans water chestnuts , drained
- thumb-sized piece ginger , finely grated
- 2 garlic cloves , finely chopped
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.
Cook Time
10M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 308 calories
- Fat Content: 18 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 13 grams carbohydrates
- Sugar Content: 6 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 25 grams protein
- Sodium Content: 2.07 milligram of sodium
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