Kung Po Prawns

Instructions

1- Mix the cornflour and 1 tbsp soy sauce, toss in the prawns and set aside for 10 mins.

2- Stir the vinegar, remaining soy sauce, tomato purée, sugar and 2 tbsp water together to make a sauce.

3- When you’re ready to cook, heat a large frying pan or wok until very hot, then add 1 tbsp oil.

4- Fry the prawns until they are golden in places and have opened out– then tip them out of the pan.

5- Heat the remaining oil and add the peanuts, chillies and water chestnuts.

6- Stir-fry for 2 mins or until the peanuts start to colour, then add the ginger and garlic and fry for 1 more min.

7- Tip in the prawns and sauce and simmer for 2 mins until thickened slightly.

8- Serve with rice.