Sharwoods
Kung po prawns
Kung po prawns is a popular Chinese dish, made with a fruity sweet and sour sauce, enhanced with chilli.
Preparation time: 15 mins
Cooking time: 10 mins
Serves: 3
Shopping list:
250g raw king prawns
1 tsp light soy sauce
1 egg beaten
3 heaped Tbsp cornflour
3 heaped Tbsp plain flour
Oil for deep-frying
1 Tbsp vegetable oil
1 small onion diced
1 jar of Sharwood's Szechuan Kung Po Cook-In Sauce
50g salted cashew nuts
1 Tbsp coriander chopped to garnish
Method:
1) Place the prawns and soy sauce in a bowl and leave to marinate for 30 minutes.
2) Stir in ½ the egg to coat thoroughly.
3) Sift together the cornflour and plain flour.
4) Toss the prawns in the flour mixture; making sure they are evenly coated.
5) Cover the coated prawns with the remaining egg and coat with the remaining flour mixture.
6) Half fill a wok or deep fryer with oil. Heat to a temperature of 180°C (350°F) or until a cube of bread browns in 60 seconds.
7) Add the prawns and deep-fry for 2 minutes in 2-3 batches, drain on kitchen paper (This step can be done ahead of time.)
8) Heat 1Tbsp oil in a wok or deep-sided frying pan, add the diced onion and stir-fry over a high heat for 2 minutes.
9) Stir in the sauce and heat through.
10) Add the prawns, cashew nuts and tumble together.
11) Garnish with chopped coriander and serve.
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Cooking Tip
Seasoning your wok
Before using the wok for the first time, 'season' it by smearing the inside with salt and cooking oil. Heat the wok with the salt and oil for 10 minutes. Allow to cool. Clean out with kitchen paper. It's now ready for use.