Kung Po Prawns

Name: Kung Po Prawns
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

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Prawns400 g
Soy Sauce2 tbsp
Tomato Puree1 tsp
Corn Flour1 tsp
Caster Sugar1 tsp
Sunflower Oil1 tsp
Peanuts85 g
ChilliLarge3
Brown Sugar1 tbsp
Garlic Clove6 cloves
Water Chestnut450 g
Ginger

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Estimatedper serving · this recipe serves 4

Estimated nutrition per serving
Energy	241 kcal
Protein	20.4 g
Fat	12.7 g
of which saturates	1.7 g
Carbohydrate	13 g
of which sugars	5.9 g
Fibre	2.2 g
Salt	2.6 g

Worked out from the 94% of the ingredients we could match.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

3 steps · 0 min

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.