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
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.
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.