Kung Po Prawns

• Prawns1 lb
• Soy Sauce2 tbs
• Tomato Puree1 tsp
• Corn Flour1 tsp
• Caster Sugar1 tsp
• Sunflower Oil1 tsp
• Peanuts3 oz
• Chilli3 Large
• Brown Sugar1 tbs
• Garlic Clove6 cloves
• Water Chestnut1 lb
• Gingerto taste

Instructions

1. 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. 2

   When you’re ready to cook, heat a large frying pan or wok until very hot, then add 1 tbsp oil.

3. 3

   Fry the prawns until they are golden in places and have opened out– then tip them out of the pan.

4. 4

   Heat the remaining oil and add the peanuts, chillies and water chestnuts.

5. 5

   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.

6. 6

   Serve with rice.