Kung Pao Prawns

I find good Chinese food really hard to come by in Berlin. Places such as Good Friends in Kantstrasse or Peking Ente in Mitte serve up some pretty tasty dishes but I still find they lack the sweet or sourness of a dish or just need a bit more heat.

Kung Pao is one of my favourite dishes and I love to make this with prawns. It is salty and slightly sweet and has a little kick to it. I make this with stir fried peppers and cashew nuts.

Kung Pao Prawns

 

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Prep time

5 mins

Cook time

11 mins

Total time

16 mins

 

Serves: 2

Ingredients

• 250g large prawns (de-frosted if cooking from frozen)
• 1 red pepper (sliced)
• 1 green pepper (sliced)
• 2 cloves garlic (peeled and crushed)
• 1 large onion (peeled and thinly sliced)
• 1 tbpsn size fresh ginger (peeled)
• 2 tbpsn light soy sauce
• 2 tspn fish sauce
• 1 tbpsn red wine vinegar
• 75g cashew nuts
• 2 red chillies (sliced)
• Sunflower oil
• Fresh coriander
• 2 spring onions (finely chopped)
• Juice of half a lemon

Instructions

1. Heat 1 tbpsn sunflower oil in a large frying pan/ wok. Once hot add the onions, garlic and peppers. Stir fry for around 4 minutes.
2. Add the cashews and chillies and mix well. Then add the soy sauce, red wine vinegar and fish sauce. Bring to a high heat for around 4 minutes giving it a stir regularly. Pour in the lemon juice and mix again.
3. Add the prawns to the pan and cook until they are done. Usually just 3 minutes will do.
4. Take the pan off the heat and stir in fresh coriander and spring onions.

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