Asian 25 min

Kung Po Prawns

Name: Kung Po Prawns
Total time: 25 min
Yield: 2 servings
Cuisine: Asian
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

bbqseafoodhealthy

Ingredientsfor 2

600

Cal

45g

Protein

50g

Carbs

25g

Fat

1400g Prawns
22 tbs Soy Sauce
31 tsp Tomato Puree
41 tsp Corn Flour
51 tsp Caster Sugar
61 tsp Sunflower Oil
785g Peanuts
83 Large Chilli
91 tbs Brown Sugar
106 cloves Garlic Clove
11450g Water Chestnut
12to taste Ginger

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Instructions

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.
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.