Kung pao prawns

Makes 2-4 servings

For the sauce

water 2 tbsp

soy sauce 1 tbsp

Shaoxing rice wine 1 tbsp

Chinkiang vinegar 1 tbsp

sugar 1 tbsp

sesame oil 1 tsp

cornflour 1 tsp

white pepper a pinch

For the stir fry

neutral oil 3 tbsp

dried red chillies 10 small

Sichuan peppercorns 1 tsp

minced garlic 2 tsp

fresh ginger 2 tsp minced

red pepper , cut into 1cm pieces

green pepper , cut into 1cm pieces

celery 2 stalks, cut into 1cm pieces

large prawns 450g, shelled and deveined

sea salt

spring onions 2, cut into 2.5cm pieces

unsalted peanuts 75g, roasted

cooked rice for serving

Make the sauce: whisk together the sauce ingredients in a small bowl until the

cornflour is dissolved. Set aside.

Make the stir fry: heat 2 tablespoons of the oil in a wok over a high heat. Add

the chillies and peppercorns and stir fry until they puff and brown slightly,

about 5 seconds. Add the garlic, ginger and peppers and stir fry until the

peppers are browned in spots and crisp-tender, about 1 minute. Using a slotted

spoon, transfer the mixture to a plate. Add the celery to the pan and stir fry

until heated through and charred in spots, about 2 minutes. Transfer to the

plate with the peppers.

Add the remaining 1 tablespoon oil to the wok. Season the prawns with salt and

add to the wok. Stir fry until almost cooked through, about 3 minutes. Return

the peppers, celery and spices to the wok.

Add the spring onions and peanuts and toss to combine everything. Add the sauce

and cook, stirring, until it bubbles and thickens. When the sauce is thick and

the prawns are cooked through, remove from the heat. Serve with rice.