Kung Po Prawns
A popular Chinese dish, made with a fruity sweet and sour sauce, enhanced with chilli.
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250g raw king prawns
1 tsp Sharwood's Light Soy Sauce
1 egg - beaten
3 heaped Tbsp cornflour
3 heaped Tbsp plain flour
null Oil for deep-frying
1 Tbsp vegetable oil
1 small onion - diced
1 jar Sharwood's Kung Po
50g salted cashew nuts
1 Tbsp coriander - chopped to garnish
Cooking Method
Place the prawns and soy sauce in a bowl and leave to marinate for 30 minutes. Stir in ½ the egg to coat thoroughly.
Sift together the cornflour and plain flour.
Toss the prawns in the flour mixture; making sure they are evenly coated.
Cover the coated prawns with the remaining egg and coat with the remaining flour mixture.
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.
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.)
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.
Stir in the sauce and heat through, add the prawns, cashew nuts and tumble together.
Garnish with chopped coriander and serve.
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