ChineseMain course
Kung Po Prawns
Kung Po Prawns features plump prawns, crunchy peanuts, and a sauce with a kick from chillies, ginger, and garlic. The prawns get a quick cornflour marinade, which helps them stay tender through a fast sear in a hot wok. The sauce, a mix of soy, tomato purée, and sugars, thickens as it simmers, coating everything in a glossy finish. It's a fast dish, ready in about 18 minutes, and pairs well with steamed rice.
Method
3 steps · 18 min total
- 01
Marinate Prawns, Mix Sauce
Whisk the 1 teaspoon cornflour with 1 tablespoon soy sauce in a medium bowl. Add the prawns, tossing to coat them evenly, then set them aside for 10 minutes to marinate.
While the prawns marinate, prepare the sauce: in a separate bowl, stir together the remaining 1 tablespoon soy sauce, 1 teaspoon tomato purée, 1 teaspoon caster sugar, 1 tablespoon brown sugar, and 2 tablespoons water until the sugars dissolve. This is your sauce base.
