Kung Pao Prawns Chinese Style
Kung Pao Prawns Chinese Style
Welcome to Xiao's Kitchen. My name is Xiao Wei and my goal is to make your cooking simple and exciting. Ever since my Mother showed me how to cook at an early age, I have always had a strong passion for cooking. My family still live in Inner Mongolia, in the northern part of China, where I visit each year and learn new Chinese recipes.
Ingredients:
400g large raw prawns
1 Tsp cornflour
2 Tbsp light soy sauce
2 Tbsp Chinese rice vinegar
1 Tbsp tomato purée
1 Tsp caster sugar
85g unsalted roasted peanuts
3 whole dried chillies, roughly chopped
10g ginger, finely chopped
2 garlic cloves, finely chopped
Method:
1. Place the prawns in a bowl, add the cornflour and 1 tbsp soy sauce, mix together and set aside for 10 mins
2. Mix the vinegar, remaining soy sauce, tomato purée, sugar and 2 Tbsp water together to make a sauce
3. Heat the wok over high heat until hot, then add 1 Tbsp oil
4. Place the prawns into the wok, stir-fry until they are lightly golden and have opened out, remove from the wok
5. Heat another Tbsp of oil in the wok, add the peanuts and chillies, Stir-fry for a minute
6. Add the ginger and garlic, fry for few seconds
7. Add the sauce and bring to the boil
8. Add the prawns and cook for a minute, and then serve with rice
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