Kung Po Prawns
Kung Pao Prawns — a delightful Chinese seafood dish.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Seafood, Chinese, BBQ, Dairy-Free, Egg-Free
Ingredients
- 400 g prawns
- 2 ml soy sauce
- 1 tbsp tomato puree
- 1 g corn flour
- 1 g caster sugar
- 1 pcs sunflower oil
- 85 g peanuts
- 3 g chilli
- 1 g brown sugar
- 6 pcs garlic cloves
- 450 g water chestnut
- 1 g ginger
Instructions
- In a bowl, combine the cornflour with 1 tablespoon of soy sauce.
- Coat the prawns with the cornflour and soy sauce blend.
- Let the prawns rest for 10 minutes.
- In another bowl, mix the vinegar, the rest of the soy sauce, tomato purée, sugar, and 2 tablespoons of water to create a sauce.
- Preheat a large frying pan or wok until it is very hot.
- Pour 1 tablespoon of oil into the heated pan.
- Cook the prawns in the pan until they become golden in spots and begin to open.
- Take the prawns out of the pan and set them aside.
- Add the remaining oil to the same pan.
- Incorporate the peanuts, chillies, and water chestnuts into the pan.
- Stir-fry the mixture for 2 minutes or until the peanuts begin to change color.
- Add the ginger and garlic to the pan and continue frying for an additional minute.
- Return the prawns to the pan along with the sauce.
- Allow the mixture to simmer for 2 minutes until it thickens slightly.
- Serve the meal alongside rice.