Kung Po Prawns

Name: Kung Po Prawns
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Chinese
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

Non-Veg📍Chinese🍽️Lunch & Dinner⏱️30 mins⚡Medium👥Serves 4Seafood

Ingredients for Kung Po Prawns

Complete culinary measure (12 items) · Scale servings or deselect pantry items in the cart panel

Jump to Instamart Cart

Prawns

400g

Soy Sauce

2 tbs

Tomato Puree

1 tsp

Corn Flour

1 tsp

Caster Sugar

1 tsp

Sunflower Oil

1 tsp

Peanuts

85g

Chilli

3 Large

Brown Sugar

1 tbs

Garlic Clove

6 cloves

Water Chestnut

450g

Ginger

to taste

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.

Step-by-Step Instructions

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.