Kung Po Prawns
Spicy Chinese-style prawns stir-fried with peanuts, chillies, water chestnuts, garlic, and a tangy soy sauce.
- 35 min
- 430 kcal
- Dairy-free
- Chinese
- Seafood
Mellowpan tip: Every timed step gets its own timer in cook mode.
Ingredients
For 2 servings
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Steps
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Step 1:
Mix the cornflour with 1 tablespoon of the soy sauce.
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Step 2:
Toss in the prawns and set aside for 10 minutes.
10 min -
Step 3:
Stir together the vinegar, remaining soy sauce, tomato purée, caster sugar, brown sugar, and 2 tablespoons of water to make a sauce.
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Step 4:
Heat a large frying pan or wok until very hot.
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Step 5:
Add 1 tablespoon of the sunflower oil.
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Step 6:
Fry the prawns until golden in places and opened out, then tip them out of the pan.
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Step 7:
Heat the remaining oil and add the peanuts, chillies, and water chestnuts.
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Step 8:
Stir-fry for 2 minutes or until the peanuts start to colour, then add the ginger and garlic and fry for 1 more minute.
2 min -
Step 9:
Return the prawns to the pan with the sauce and simmer for 2 minutes, until slightly thickened. Serve with rice.
2 min
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