Kung po prawns Recipe

Kung po prawns


  • 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 puree
  • 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


  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 puree, 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.
Prep. Time: 10 minutes
Cook Time: 10 minutes
Serves: 4 people
Difficulty: Easy
Cuisine: Asian
Main Ing.: Fish
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