Photo: Dana DeVolk
Kung po prawns
12 ingredients
10 min + 10 min
Serves 4
openrecipes
Whip up this budget-friendly, Chinese favourite in just 20 minutes
Estimated Nutrition (whole recipe, rough)
472
Calories
32g
Protein
28g
Fat
27g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sunflower | 1 oz (28g) hulled | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Tomato | 1 medium (123g) | 22 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Roasted Peanut | not in our table | 0 |
| Water Chestnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tsp cornflour
- 2 tbsp light soy sauce
- 400g large raw prawns , frozen is fine, butterflied (see tip, below)
- 2 tbsp Chinese rice vinegar
- 1 heaped tbsp tomato purée
- 1 tsp caster sugar
- 2 tbsp sunflower or groundnut oil
- 85g unsalted, roasted peanuts
- 6 small or 3 large whole dried chillies
- 2 x 225g cans water chestnuts , drained
- thumb-sized piece ginger , finely grated
- 2 garlic cloves , finely chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes