Kung Po Prawns

Ingredients

• 400g Prawns
• 2 tbs Soy Sauce
• 1 tsp Tomato Puree
• 1 tsp Corn Flour
• 1 tsp Caster Sugar
• 1 tsp Sunflower Oil
• 85g Peanuts
• 3 Large Chilli
• 1 tbs Brown Sugar
• 6 cloves Garlic Clove
• 450g Water Chestnut
• to taste Ginger

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Combine the cornflour with 1 tbs of the soy sauce, add the prawns, and leave to marinate for 10 mins.
2. In a separate bowl, mix the remaining soy sauce, tomato puree, caster sugar, brown sugar and a splash of water to make the sauce.
3. Heat a wok or large frying pan until very hot, then add the sunflower oil.
4. Fry the prawns until golden and curled, then lift them out onto a plate.
5. Add the peanuts, sliced chillies and water chestnuts to the hot pan and stir-fry for 2 mins, until the peanuts begin to colour.
6. Stir in the grated ginger and crushed garlic and fry for 1 more min.
7. Return the prawns to the pan with the sauce and simmer for 2 mins, until it thickens slightly.
8. Serve with rice.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.