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Kung po prawns

Kung po prawns

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Rating: 4 out of 5.13 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition: per serving
NutrientUnit
kcal308
fat18g
saturates3g
carbs13g
sugars6g
fibre1g
protein25g
salt2.07g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
TIP

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.

Goes well with

Recipe from Good Food magazine, July 2011

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Overall rating

Rating: 4 out of 5.13 ratings
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