Kung po prawns

• cornflour↗1 tsp tsp
• light soy sauce↗2 tbsp tbsp
• large raw prawns↗400g g

  frozen is fine, butterflied (see tip, below)

• Chinese rice vinegar↗2 tbsp tbsp
• tomato purée tbsp
• caster sugar↗1 tsp tsp
• sunflower or groundnut oil↗2 tbsp tbsp
• unsalted, roasted peanuts85g g
• 6 small or 3 large whole dried chillies
• 2 x 225g cans water chestnuts cans

  drained

• ginger↗thumb-sized piece

  finely grated

• garlic cloves↗2

  finely chopped

Step-by-step instructions

1. 1

   Mix the cornflour and 1 tbsp soy sauce, toss in the prawns and set aside for 10 mins. Stir the vinegar, remaining soy sauce, tomato purée, sugar and 2 tbsp water together to make a sauce.

2. 2

   When you’re ready to cook, heat a large frying pan or wok until very hot, then add 1 tbsp oil. Fry the prawns until they are golden in places and have opened out– then tip them out of the pan.

3. 3

   Heat the remaining oil and add the peanuts, chillies and water chestnuts. Stir-fry for 2 mins or until the peanuts start to colour, then add the ginger and garlic and fry for 1 more min. Tip in the prawns and sauce and simmer for 2 mins until thickened slightly. Serve with rice.