Kung po prawns

Latest comments and suggestions

• Hazie

  2011-07-04 20:16:12.71802

  Hazie rated and commented on this recipe

  

  Nice dish, personally I would increase the sugar and soya sauce for a little more sweetness and kick. The water chestnuts are quite bland so need this. Will try again with these tweeks.

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• Han

  2011-07-12 22:56:16.947964

  Han rated and commented on this recipe

  

  Really delicious, though I replaced peanuts with cashews and used dried chilli flakes instead.

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• SEW23

  2011-09-09 15:07:14.328122

  SEW23 rated and commented on this recipe

  

  One of our family favourites, add some chopped up peppers to add a bit of extra veg. Also use dried ancho chilli as that's what we ave in the cupboard and I used dark soy bit more flavour.

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• mssteel

  2011-09-25 04:54:55.663324

  mssteel rated and commented on this recipe

  

  Made this today and my friend loved it but didn't touch the water chestnuts. I wasn't too keen on them either but the prawns and sauce were very nice.

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• Libby0

  2011-09-25 18:40:57.60346

  Libby0 rated and commented on this recipe

  

  Taking onboard viewers comments I doubled the soy sauce and tripled the sugar... it was delicious. I use cooked prawns, bamboo instead of chestnuts and cashew nuts, because that is all my supermarket had. Will definitely make again, perfect for a Saturday night in.

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• Bookey2712

  2011-09-28 07:50:51.327787

  Bookey2712 commented on this recipe

  Fantastic!!!.......I also would increase sauce and add a touch more sugar

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• lindseyballingall

  2011-10-04 10:53:16.849508

  lindseyballingall commented on this recipe

  The tomato puree overpowered the sauce and didn't really get any heat from the chillies. Really easy to make and will try again with a couple of changes.

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• Maria Budgen

  2011-10-23 20:31:20.178244

  Maria Budgen rated and commented on this recipe

  

  We enjoyed this recipe though next time will follow the extra soy and sugar suggestions above. We substituted chinese rice vinegar for chinese cooking wine, which gave a nice flavour, and used one whole medium red chilli and some dry roasted peanuts. We also added some thinly sliced carrot and half an orange pepper for extra veg that fitted with the colour scheme!Really liked the different textures of soft prawns against crunchy nuts and water chestnuts. Quick to make and a nice change.

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• SR

  2012-06-24 13:24:51.014198

  SR rated and commented on this recipe

  

  my girlfriend loved it but i could only taste soya. a bit disappointed.

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• Dosidal

  2012-09-04 15:25:42.542934

  Dosidal rated and commented on this recipe

  

  Great Success !!

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• Jenny Piccolo

  2013-01-15 20:18:18.938814

  Jenny Piccolo rated and commented on this recipe

  

  My husband's absolute favourite dish. Full of flavour and nice and spicy. I often add soya beans to it. Fab

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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

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 10 mins

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

PER SERVING

308 kcalories, protein 25g, carbohydrate 13g, fat 18 g, saturated fat 3g, fibre 1g, sugar 6g, salt 2.07 g

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