Kung Pao Chicken and Szechuan Prawns #7recipes7days
Its a double whammy for day 2 of the #7recipes7days – Kung Pao chicken, and szechuan prawns. This is the ultimate Chinese take-away food, at home! Much cheaper, healthier and (in my humble opinion) tastier. The 2 complement each other so well, and served with some prawn crackers, egg fried rice, sweet chilli dipping sauce and prawn toasts, it makes for a real Chinese feast.
Szechuan Prawns (serves 4-5 as a side)
500g raw, peeled king prawns
2 tsp finely chopped ginger
2 tsp finely chopped garlic
2 finely chopped spring onions
1 diagonally sliced spring onion for garnish
1 tbsp tomato puree
2 tsp chilli bean sauce
1 tsp Chinese black rice vinegar
1 tsp caster sugar
2 tsp sesame oil
Roughly 2-3 tbsp Water
Pinch of Salt and Pepper
Pat prawns dry on kitchen paper.
Heat 2 tbsp oil (vegetable/sunflower/ground nut) in a pan until very hot). Add ginger, garlic and spring onions and fry for 20 seconds, then add the prawns. Stir fry for 1 minute
Add all of the sauce ingredients and stir fry for 3-4 minutes. Add as much water as you want to make the sauce less thick.
Garnish with the spring onions, and serve
Kung Pao Chicken (serves 5 as a main)
4 large chicken breasts
200g seasoned flour
3 spring onions
Pack of baby corn
50g cashew nuts
2 peppers (red/yellow)
2 jars of Sharwood’s Kung Po sauce
Pre-heat your oven to 200C. Whisk the eggs in a bowl, and pour the seasoned flour into another bowl. Chop the chicken breasts into large chunks.
Dip the chunks first into the egg, coating them all over. Then roll them in the seasoned flour, making sure there is no part of the chunk that is not coated.
Heat some oil in a pan on a medium heat. Fry the chicken pieces off, lightly browning on all sides, for 3-5 minutes. This may have to be done in batches – dont overcrowd the pan.
Place the cooked chicken pieces on a baking tray and cook in the pre-heated oven for 8-10 minutes.
Meanwhile, slice up the carrots into rounds, roughly chop the peppers, and halve the baby corn. Finely chop the whites of 2 of the spring onions. In a large pan on a medium-high heat, stir fry these vegetables.
When these are nearly cooked through (about 5 minutes), pour in the 2 jars of sauce, and some water (depending on how thin/thick you want the sauce to be). When ready to serve, add in the chicken, and mix through.
Finely slice the final spring onion (on the diagonal), sprinkle over the top of the dish, and serve.
Next time you reach for the take-away menu, give this one a look, and save yourself a little bit of money – You’ll feel better for it! If you know someone who loves Chinese food, show them or cook them this recipe, and let me know how you get on.