Kung Pao Prawns

This is a Chinese dish that tastes great and is authentic. Amazingly this dish is easy too.

Kung Pao Sauce makes another for 3 meals

3 Tablespoons of Peanut oil
2 teaspoons of Korean Flakes
1 Teaspoon of Ground Sichuan Peppercorns
2 Tablespoons of minced Garlic
1 Tablespoons of minced Ginger

Sauce

1/2 cup Chinkiang Vinegar
1/4  cup soy sauce
1/4 cup Shaoxing wine
1/3 cup of sugar
1 tablespoon of cornstarch
pinch of salt

1)  combine the salt ingredients and mix and set aside
2) Add the Peanut oil and cook the Korean Chilli Flakes for about 5 minutes
3) Add the garlic , ginger and  sichuan peppercorns and cook for 1 minute
40 Add the sauce and cook until it thickens up , add to an air tight container once cooled and store in a fridge.

Kung pao Prawns

Enough  Prawns for 4 people
1 Tablespoon of Peanut oil
6 spring onions chopped
1 Pepper chopped
Cashew nuts optional

1) Add the Pepper and Spring onions and cook for a few minutes
2) Add the Prawns and cook until pink
3) Add about a 1/3 cup of Kung pao sauce
4) Heat through and serve




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