| | Kung pao spaghetti with prawns
Kung pao spaghetti with prawns
Kung pao spaghetti with prawns 4.3-5 9
  • Calories: 632 kj
  • Fat: 21g
  • Carbohydrates: 10g

How to Make:

  1. Cook the spaghetti in a large saucepan of salted boiling water following packet directions or until al dente. Drain. Return to the pan. Keep warm.
  2. Meanwhile, combine the prawns, rice wine, sesame oil, 1 tablespoon soy sauce and 2 teaspoons cornflour in a large bowl. Combine the sugar, black vinegar and remaining 11/2 tablespoon soy sauce and 2 teaspoons cornflour in a separate bowl.
  3. Heat the peanut oil in a large wok or frying pan over high heat. Add the peanuts and stir-fry for 1-2 minutes or until golden. Transfer to a bowl. Add garlic, ginger and chillies and stir-fry for 1 minute or until aromatic. Add prawns, in 2 batches, and cook for 1-2 minutes each side or until golden. Transfer to a bowl.
  4. Add the onion and capsicum to the wok and stir-fry for 2-3 minutes or until tender-crisp. Stir-fry the shallots for 30 seconds. Add the prawns and vinegar mixture and stir-fry for 1 minute or until warmed through and sauce thickens slightly.
  5. Blanch the choy sum. Add the prawn mixture to the spaghetti. Toss to combine. Serve with the choy sum and sprinkle with peanuts.
Time for preparing:
25 min.
Servings:
4

Ingredients:

  • 300g spaghetti
  • 400g peeled green prawns, halved lengthways
  • 1 tablespoon Chinese rice wine
  • 2 teaspoons sesame oil
  • 2 1/2 tablespoons soy sauce
  • 1 tablespoon cornflour
  • 2 teaspoons sugar
  • 1 1/2 tablespoons Chinese black vinegar
  • 2 tablespoons peanut oil
  • 55g (1/3 cup) roasted peanuts, coarsely chopped
  • 2 garlic cloves, chopped
  • 3cm-piece fresh ginger, peeled, cut into matchsticks
  • 10 dried red chillies or 1-2 tsp dried chilli flakes
  • 1 brown onion, cut into wedges
  • 1 red capsicum, deseeded, sliced
  • 4 green shallots, trimmed, cut into 4cm lengths
  • 1 bunch choy sum, trimmed, cut into 6cm lengths
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