Kung po prawns

Kung po prawns

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(9 ratings)

Prep: 10 mins Cook: 10 mins

Easy

Serves 4
Whip up this budget-friendly, Chinese favourite in just 20 minutes

Nutrition and extra info

Nutrition: per serving

  • kcal308
  • fat18g
  • saturates3g
  • carbs13g
  • sugars6g
  • fibre1g
  • protein25g
  • salt2.07g
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Ingredients

  • 1 tsp cornflour
  • 2 tbsp light soy sauce
  • 400g large raw prawns, frozen is fine, butterflied (see tip, below)
    Prawn

    Prawn

    praw-n

    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
    Chillies

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 2 x 225g cans water chestnuts, drained
    Water chestnuts

    Water chestnuts

    war-ta chest-nutz

    An ingredient with a very unusual, utterly reliable crunch and

  • thumb-sized piece ginger, finely grated
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 garlic cloves, finely chopped

Method

  1. 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.

  2. 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.

  3. 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.

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Comments, questions and tips

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weebleman
3rd Aug, 2013
I'm a total novice but found this recipe rally tasty. Halved the ingredients for two and it worked OK but would add a little more sauce next time. I had no dried chillies so used a couple medium red chillies and turned out a real tasty dish. Will definitely cook it again.
jennypiccolo
15th Jan, 2013
5.05
My husband's absolute favourite dish. Full of flavour and nice and spicy. I often add soya beans to it. Fab
dosidal
4th Sep, 2012
5.05
Great Success !!
simonr
24th Jun, 2012
3.05
my girlfriend loved it but i could only taste soya. a bit disappointed.
mariabudgen
23rd Oct, 2011
4.05
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.
lindseyanderson's picture
lindseyanderson
4th Oct, 2011
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.
bookey2712
28th Sep, 2011
Fantastic!!!.......I also would increase sauce and add a touch more sugar
libby0's picture
libby0
25th Sep, 2011
5.05
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.
mssteel
25th Sep, 2011
3.05
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.
Sarah Jones
9th Sep, 2011
5.05
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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