Chinese Kung Po Prawns with Prawns, Soy Sauce, Tomato Puree. Ready in 30 minutes.
Made this recipe?
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
Instructions
- 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
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
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.
Comments
No comments yet. Be the first!