Kung po prawns

Kung po prawns

  • 1
  • 2
  • 3
  • 4
  • 5
(12 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
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
hannahness
12th Jul, 2011
5.05
Really delicious, though I replaced peanuts with cashews and used dried chilli flakes instead.
Hazie1000
4th Jul, 2011
4.05
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.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?