Kung pao prawns

Your ingredients

Get ready: Kitchen scales, chopping board, mixing bowls, measuring spoons and a suitable saucepan or frying pan.

• 🦐310 g raw peeled prawns
• 🍚Marinade: 1 tsp unsalted stock, 1 tsp cornflour, pinch salt and white pepper
• 🍚Sauce: 1½ tbsp black rice vinegar
• 🥣Sauce: 1 tsp light soy sauce and ½ tsp dark soy sauce
• 💧Sauce: 1 tsp unsalted stock and 1 tbsp water
• 🍚Sauce: 2 tsp cornflour and 2 tsp sugar
• 🥜45 g unsalted roasted peanuts
• 🥣2 tbsp neutral cooking oil
• 🥣4–10 dried chillies, to taste
• 🥬1 tsp Sichuan peppercorns
• 🥣3 garlic cloves, sliced
• 🥣1 tsp finely sliced ginger
• 🥬4 spring onions, cut into short pieces

Let’s make it

1. Prepare the two bowls

   Coat prawns with marinade and chill for 5 minutes. Mix every sauce ingredient separately. Cut chillies in half, removing seeds if you prefer less heat.

2. Cook the prawns

   Heat half the oil and stir-fry prawns until opaque and cooked through. Lift onto a clean plate.

3. Gently toast the aromatics

   Add remaining oil. Sizzle chillies, Sichuan pepper, garlic and ginger over moderate heat until fragrant, without scorching. Add spring onions and stir-fry briefly.

4. Make it glossy

   Return prawns and add peanuts. Stir the sauce again, pour it in and toss until bubbling and thickened. Serve straight away. The entire sauce bowl goes in together, so preparation really pays off.