Kung pao prawns
Ingredients
- 1 tsp garlic powder
- 1 tbsp cornflour
- ½ tsp salt
- ½ tsp MSG (optional)
- 165g/5¾oz king prawns, heads removed, shells removed, de-veined
- 2–3 tbsp sunflower oil
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 3 tbsp Chinese black vinegar
- 1 tbsp tomato ketchup
- 1 tbsp cornflour
- drizzle sunflower oil
- 2 garlic cloves, finely chopped
- 1cm/½in fresh root ginger, peeled and finely chopped
- 3–5 dried red chillies (optional)
- 1 red pepper, cut into chunks
- 1 onion, cut into chunks
- 2 spring onions, trimmed, white parts sliced and green parts roughly chopped
- handful salted peanuts
- freshly steamed rice, to serve
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