Kung Po Prawns
Kung Po Prawns delivers the signature interplay of heat, sweet, and savory that defines Sichuan cooking. The technique of coating prawns in cornflour before searing creates a subtle crust that captures the sauce, while roasted peanuts add textural contrast and earthiness. Tomato puree, an unexpected addition in this adaptation, brightens the soy-based sauce without overpowering the dish's core flavors. The result is a weeknight version of a restaurant classic that respects its origins.
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..
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