KUNG PO PRAWNS

Kung po prawns image

Whip up this budget-friendly, Chinese favourite in just 20 minutes

Provided by Jane Hornby

Time 20m

Number Of Ingredients 12

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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

Steps:

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.

Nutrition Facts : Calories 308 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 25 grams protein, Sodium 2.07 milligram of sodium