Kung Po Prawns
Over a year ago
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Ingredients
- 500 (1lb) Prepared raw king prawns
- 5-6 TBSPS Water
- 4 TBSPS Cornflour (cornstarch)
- 625ml (20fl oz/2½ cups) Peanut oil
- 2 Spring onions, finely chopped
- 1cm (½ in) Piece fresh root ginger, peeled and finely chopped
- 1 TBSP Rice wine or dry sherry
- 1 TBSP Light soy sauce
- 1 Teaspoon Brown sugar
- 2 Teaspoon Sherry vinegar
- Sea salt and black pepper
Accompaniment
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Description
Let's bring a bit of change in our plate with this delicious Chinese recipe!
Method
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1
In a bowl, stir water into cornflour (cornstarch) to make a light batter.
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2
Dip prawns in batter to coat evenly, allow excess batter to drain off.
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3
In a wok, heat oil until smoking.
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4
Add prawns and deep-fry for about 3 minutes until golden brown.
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5
Using a slotted spoon, remove and then drain on absorbent kitchen paper.
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6
Pour oil from wok, leaving just 2 tablespoonsful.
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7
Add spring onions and ginger and stir-fry for 1 minute.
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8
Stir in remaining ingredients and bring to boil.
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9
Add prawns to sauce and heat gently until sauce has thickened.
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10
Enjoy your meal!
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