Veggie rice pot
Find two of your 5-a-day in this veggie dish – a superhealthy option for midweek, with plenty of seasoning
Kung po prawns
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tsp cornflour
- 2 tbsp light soy sauce
- 400g large raw prawnsfrozen is fine, butterflied (see tip, below)
- 2 tbsp Chinese rice vinegar
- 1 heaped tbsp tomato purée
- 1 tsp caster sugar
- 2 tbsp sunflower or groundnut oil
- 85g unsalted, roasted peanuts
- 6 small or 3 large whole dried chillies
- 2 x 225g cans water chestnutsdrained
- thumb-sized piece gingerfinely grated
- 2 garlic clovesfinely chopped
Nutrition: per serving
- kcal308
- fat18g
- saturates3g
- carbs13g
- sugars6g
- fibre1g
- protein25g
- salt2.07g
Method
step 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.
step 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.
step 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.
