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Kung pao prawns

Name: Kung pao prawns
Total time: 15 min
Ingredients: groundnut oil; cashew nuts 2 tbsp; large raw peeled prawns 150g; garlic 2 cloves, crushed; ginger, grated to make 1 tbsp; chilli flakes 1/2 tsp; Szechuan peppercorns 1/4 tsp, crushed; spring onions 4, chopped; soy sauce 2 tbsp; rice vinegar 1 tbsp; caster sugar 1 tsp; cornflour 1 tsp; noodles or rice, to serve

15 minutes
serves 2
Easy

This Kung Pao shrimp recipe is a really low calorie stir-fry and is served in a homemade sauce with noodles or rice. The Szechuan peppercorns and chilli flakes add some spice to the prawns while the cashew nuts add a crunchy texture to the dish

February 7, 2017 at 11:30 am

Ingredients

groundnut oil
cashew nuts 2 tbsp
large raw peeled prawns 150g
garlic 2 cloves, crushed
ginger grated to make 1 tbsp
chilli flakes 1/2 tsp
Szechuan peppercorns 1/4 tsp, crushed
spring onions 4, chopped

SAUCE

soy sauce 2 tbsp
rice vinegar 1 tbsp
caster sugar 1 tsp
cornflour 1 tsp
noodles or rice to serve

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.