Recipe: Kung pao spaghetti with prawns
How to Make:
- 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.
- 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.
- 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.
- 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.
- 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
