Stir-fried prawns in a sweet and spicy sauce. This Szechuan recipe for Kung Pao King Prawn will surely be among your favourite Chinese dishes.
- 1 teaspoon soy sauce
- 1 teaspoon black vinegar
- 2 teaspoons sugar
- 1 teaspoon cornflour
- 1 pinch salt
- 2 teaspoons cold water
- 100g peanuts
- 2½ tablespoons cooking oil
- 500g prawns, shelled and deveined
- 1 tablespoon beaten egg white
- 4 dried chillies
- 10 Szechuan peppercorns
- 1 (3cm) piece fresh ginger, finely chopped
- 3 cloves garlic, finely chopped
- 1-2 spring onions, finely sliced
- 2 tablespoons chilli bean paste
- For the sauce, combine 1 teaspoon soy sauce, 1 teaspoon black vinegar, 2 teaspoons sugar, 1 teaspoon cornflour, 1 pinch salt and 2 teaspoons cold water. Once mixed, leave to one side.
- Place ½ tablespoon oil in a wok over medium heat. When hot, stir-fry the peanuts for 6-7 minutes or until they are golden in colour. Allow to cool.
- Heat 2 tablespoons oil over high heat in a wok until very hot. Dip the prawns in the egg white and place into the wok. Stir-fry for about 2 minutes. Remove and place on a plate.
- Stir-fry the dried chillies for 1 minute. Add the peppercorns and stir-fry for 30 seconds. Add the ginger, garlic and spring onions and stir-fry for another 30 seconds. Mix in the chilli bean paste and fry until the oil turns red.
- Add the prawns to the wok. Mix in the sauce and stir well, making sure the prawns are coated evenly.
- Mix in the fried peanuts and serve.
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