Kung pao prawns
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- groundnut oil
- 2 tbsp cashew nuts
- 150g large raw peeled prawns
- 2 cloves garliccrushed
- gingergrated to make 1 tbsp
- 1/2 tsp chilli flakes
- 1/4 tsp Szechuan peppercornscrushed
- 4 spring onionschopped
SAUCE
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp caster sugar
- 1 tsp cornflour
- noodles or riceto serve
Nutrition: per serving
- kcal235low
- fat12.9g
- saturates2.5g
- carbs11.7g
- sugars5.9g
- fibre1.6g
- protein17.3g
- salt2.5g
Method
step 1
Heat 1 tbsp oil in a non-stick pan or wok and cook the cashews until golden. Scoop out of the pan then add the prawns and stir-fry until pink, about 2-3 minutes.
step 2
Scoop the prawns out then add the garlic, ginger, chilli, szechuan pepper and spring onions and stir fry for a couple of minutes.
step 3
Gradually mix the sauce ingredients into the cornflour and add 100ml water. Put the prawns and cashews back into the pan. Stir everything together then add in the sauce and toss until thickened. Serve with noodles or rice.
