- 1 tsp cornflour
- 2 tbsp light soy sauce
- 400g large raw prawns, frozen is fine, butterflied (see tip, below)
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
- 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
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
- 2 x 225g cans water chestnuts, drained
- thumb-sized piece ginger, finely grated
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 2 garlic cloves, finely chopped
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.
To butterfly a prawn, make a cut along the entire length of the prawn, cutting almost all the way through. Pull out the black vein. Butterflying the prawns isn’t essential, but it helps them to cook more quickly, trap sauce and look great on your plate. Watch our step-by-step video on preparing prawns at bbcgoodfood.com.