Kung Po Prawns Recipes

Ingredients :

450 g

4 tablespoons

550 ml

2

1 cm

1 tablespoon

1 tablespoon

1 teaspoon

2 teaspoons

prepared raw prawns

corn flour mixed with 5-6 tablespoons water

groundnut (peanut) oil

spring onions, finely chopped

piece fresh root ginger, peeled and finely chopped

rice wine or dry sherry

light soy sauce

brown sugar

sherry vinegar

sea salt and black pepper

1. Dip prawns in corn flour mixture to coat evenly; allow excess batter to drain off.
2. In a wok, heat oil until smoking, add prawns and deep fry for about 3 minutes until golden brown.
3. Using a slotted spoon, remove and then drain on absorbent kitchen paper.
4. Pour oil from wok, leaving just 2 tablespoonfuls.
5. Add spring onion and ginger to wok and stir fry for 1 minutes.
6. Stir in rice wine, soy sauce, brown sugar, sherry vinegar, salt and pepper and bring to the boil.
7. Add prawns to sauce and heat gently until sauce has thickened.

Serves 4

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