Kung Po Prawns

Ingredients

• 400 gprawns, raw, peeled
• 2 tbspsoy sauce, 1 tbsp for the marinade, 1 tbsp for the sauce
• 1 tsptomato purée, for the sauce
• 1 tspcornstarch, for the marinade
• 1 tbspsugar, for the sauce; combined into 1 tbsp
• 2 tbspsunflower oil, 1 tbsp for the prawns, the rest for the aromatics
• 85 gpeanuts, roasted, unsalted
• 3dried red chillies, large; snap in half for more heat, leave whole for less
• 6 clovegarlic, sliced or crushed
• 450 gwater chestnuts, canned, drained and sliced
• ginger, fresh, grated; about 1 tbsp, or more to taste
• rice vinegar, for the sauce; about 1 tbsp

Method

1. 1

   Mix the cornstarch with 1 tbsp soy sauce, toss in the prawns and set aside for 10 minutes.

2. 2

   Stir together the vinegar, remaining 1 tbsp soy sauce, tomato purée, sugar and 2 tbsp water to make the sauce.

3. 3

   Heat a large frying pan or wok until very hot. Add 1 tbsp oil. Fry the prawns until golden in places and curled open. Tip out of the pan.

4. 4

   Heat the remaining oil and add the peanuts, chillies and water chestnuts. Stir-fry for 2 minutes until the peanuts start to colour. Add the ginger and garlic and fry for 1 more minute.

5. 5

   Return the prawns to the pan, pour in the sauce and simmer for 2 minutes until slightly thickened. Serve with rice.