Kung Po Prawns recipe | MyDish

In a bowl, stir water into cornflour (cornstarch) to make a light batter. Dip prawns in batter to coat evenly, allow excess batter to drain off.In a wok, heat oil until smoking, add prawns and deep-fry for about 3 minutes until golden brown. Using a slotted spoon, remove and then drain on absorbent kitchen paper. Pour oil from wok, leaving just to 2 tablespoonsful. Add spring onions and ginger and stir-fry for 1 minute. Stir in remaining ingredients and bring to boil. Add prawns to sauce and heat gently until sauce has thickened. Enjoy your meal!