Kung Po Prawns
Sizzling king prawns with hot chillies, nutty crunch and a sticky, sweet-and-sour glaze.
Ingredients
400g raw peeled king prawns400g
2 tbsp soy sauce150ml
1 tsp tomato purée200g
1 tsp cornflour250g
1 tbsp soft brown sugar500g
1 tsp caster sugar1kg
2 tbsp sunflower oil1L
85g roasted peanuts200g
3 large red chillies, sliced60g
6 garlic cloves, minced3 pack
450g tinned water chestnuts, drained450g
15g fresh root ginger, finely grated100g
Method
- 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.
Cost to cook
2
serves 2 ·
Mostly estimated prices. Full-pack shop cost · about £16.96 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£24.02 est. · serves 2