Kung po prawns
Kung po prawns is a main course that serves 4. One serving contains 303 calories, 28g of protein, and 19g of fat. For $2.4 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. 38 people have made this recipe and would make it again. If you have cornflour, rice vinegar, water chestnuts, and a few other ingredients on hand, you can make it. It is brought to you by BBC Good Food. From preparation to the plate, this recipe takes around 20 minutes. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. Overall, this recipe earns a pretty good spoonacular score of 63%. Try Satay Prawns (prawns/shrimps With Spicy Peanut Sauce), Pan-fried Prawns (fresh Water Prawns)/???, and Kung Pao Shrimp (kung Pao Prawn/???) for similar recipes.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
1 tsp cornflour
2 garlic cloves, finely chopped
thumb-sized piece ginger, finely grated
2 tbsp sunflower or groundnut oil
2 tbsp light soy sauce
400g large raw prawns, frozen is fine, butterflied (see tip, below)
2 tbsp Chinese rice vinegar
85g unsalted, roasted peanuts
1 tsp caster sugar
1 tbsp tomato purée
2 x 225g cans water chestnuts, drained
Equipment:
frying pan
wok
Cooking instruction summary:
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.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.
Step by step:
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.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.
2. 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.
3. Serve with rice.
Nutrition Information:
