Kung Pao Prawns
A bold and fiery Chinese stir-fry of juicy prawns, crunchy peanuts and water chestnuts tossed in a sweet, savoury and spicy sauce. Quick to make and packed with flavour, it pairs perfectly with steamed rice.
Ingredients
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Peanuts⚖ 85 g 85 pcs
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Prawns⚖ 400 g 🍤 57⅛ pcs
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Chilli⚖ 135 g 🌶️ 3 pcs
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Brown Sugar⚖ 13 g 💧 14.8 ml 🥄 1 tbsp
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Garlic Clove⚖ 30 g 🧄 6 pcs
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Sunflower Oil⚖ 4.5 g 💧 4.9 ml 🥄 1 tsp
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Ginger⚖ 10 g 1 pcs
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Soy Sauce⚖ 35.5 g 💧 29.6 ml 🥄 2 tbsp
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Caster Sugar⚖ 4.2 g 💧 4.9 ml 🥄 1 tsp
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Corn Flour⚖ 2.9 g 💧 4.9 ml 🥄 1 tsp
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Tomato Puree⚖ 5.3 g 💧 4.9 ml 🥄 1 tsp
Also in this recipe
- Water Chestnut 450 g
Total nutrition
1146 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Mix the cornflour with 1 tbsp soy sauce, toss in the 400g prawns and set aside to marinate for 10 minutes. Meanwhile, stir together the vinegar, remaining soy sauce, tomato purée, caster sugar and 30ml water to make the sauce.
- Heat a large frying pan or wok over a very high heat until smoking, then add 1 tsp sunflower oil. Fry the prawns until golden in places and they have curled open, then transfer them out of the pan and set aside.
- Add the remaining oil to the pan and stir-fry the 85g peanuts, 3 large chillies and 450g water chestnuts for 2 minutes, or until the peanuts begin to colour. Add the ginger and 6 garlic cloves and fry for 1 minute more. Return the prawns to the pan, pour in the sauce and simmer for 2 minutes until slightly thickened. Serve immediately with steamed rice.
Source:
TheMealDB
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