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Kung Pao Prawns

Serves - 4

24 large raw prawns, shelled
1 tsp cornflour
Sauce - 1 tsp Szechuan peppercorns
3 tbsp rice vinegar
3 tbsp hoisin sauce
2 tbsp light soy sauce
1/2 tsp crushed dried red chillies
2 tbsp groundnut oil
25g raw peanuts, in their skins, roasted, skins rubbed off
1 small red chilli, sliced
1 spring onion, finely chopped

Method

This is a really quick and easy meal - big reward for little effort.

Cut the prawns along the topside and de-vein. Dust the prawns in the cornflour. Leave to stand for 15 mins.

Make the sauce - put the peppercorns in a small frying pan over a medium heat. Cook, shaking the pan frequently, for 2-3 mins until toasted. Grind coarsley in a pestle and mortar. Stir in the rice vinegar, hoisin and soy and dried chillies.

Heat a wok over a high heat until very hot. Pour in the oil, swirling to coat the sides. Add the prawns and stir fry until they turn pink, about 1- 2 mins. Stir in the sauce and heat through. Toss in the peanuts and serve sprinkled with the sliced chilli and spring onion.