Kung pao prawns recipe
 This Sichuan-inspired seafood dish is deliciously spicy and savoury, and comes together in around 15 minutes. 1 tsp garlic powder 1 tbsp cornflour ½ tsp salt ½ tsp MSG (optional)165g/5¾oz king prawns, heads removed, shells removed, de-veined2–3 tbsp sunflower oil 1 tsp garlic powder 1 tbsp cornflour ½ tsp salt ½ tsp MSG (optional) 165g/5¾oz king prawns, heads removed, shells removed, de-veined 2–3 tbsp sunflower oil 2 tbsp soy sauce 2 tbsp oyster sauce 3 tbsp Chinese black vinegar1 tbsp tomato ketchup 1 tbsp cornflour 2 tbsp soy sauce 2 tbsp oyster sauce 3 tbsp Chinese black vinegar 1 tbsp tomato ketchup 1 tbsp cornflour drizzle sunflower oil2 garlic cloves, finely chopped1cm/½in fresh root ginger, peeled and finely chopped3–5 dried red chillies (optional) 1 red pepper, cut into chunks1 onion, cut into chunks2 spring onions, trimmed, white parts sliced and green parts roughly choppedhandful salted peanutsfreshly steamed rice, to serve drizzle sunflower oil 2 garlic cloves, finely chopped 1cm/½in fresh root ginger, peeled and finely chopped 3–5 dried red chillies (optional) 1 red pepper, cut into chunks 1 onion, cut into chunks 2 spring onions, trimmed, white parts sliced and green parts roughly chopped handful salted peanuts freshly steamed rice, to serve Method To marinate the prawns, place the garlic powder, cornflour, salt and MSG (if using) in a large bowl. Mix well then add the prawns. Mix again until the prawns are fully coated.Heat the oil in a frying pan over a medium–high heat. Add the prawns and cook until they start to colour and become golden brown on one side. Turn them over and cook on the other side until completely cooked through. Set aside. To make the sauce, mix all of the ingredients and 50ml/2fl oz water in a bowl. Set aside. To make the vegetables, heat the oil in a wok over a high heat. Add the garlic, ginger and red chilli and cook for 30 seconds. Add the pepper, onion and spring onion whites and cook until the vegetables start to get a bit of colour. Add the prawns and mix everything together. Add the sauce, toss everything together and let it bubble away for a couple of minutes. Sprinkle in the peanuts and the spring onion greens.Serve immediately with the rice. To marinate the prawns, place the garlic powder, cornflour, salt and MSG (if using) in a large bowl. Mix well then add the prawns. Mix again until the prawns are fully coated. To marinate the prawns, place the garlic powder, cornflour, salt and MSG (if using) in a large bowl. Mix well then add the prawns. Mix again until the prawns are fully coated. Heat the oil in a frying pan over a medium–high heat. Add the prawns and cook until they start to colour and become golden brown on one side. Turn them over and cook on the other side until completely cooked through. Set aside. Heat the oil in a frying pan over a medium–high heat. Add the prawns and cook until they start to colour and become golden brown on one side. Turn them over and cook on the other side until completely cooked through. Set aside. To make the sauce, mix all of the ingredients and 50ml/2fl oz water in a bowl. Set aside. To make the sauce, mix all of the ingredients and 50ml/2fl oz water in a bowl. Set aside. To make the vegetables, heat the oil in a wok over a high heat. Add the garlic, ginger and red chilli and cook for 30 seconds. Add the pepper, onion and spring onion whites and cook until the vegetables start to get a bit of colour. Add the prawns and mix everything together. To make the vegetables, heat the oil in a wok over a high heat. Add the garlic, ginger and red chilli and cook for 30 seconds. Add the pepper, onion and spring onion whites and cook until the vegetables start to get a bit of colour. Add the prawns and mix everything together. Add the sauce, toss everything together and let it bubble away for a couple of minutes. Sprinkle in the peanuts and the spring onion greens. Add the sauce, toss everything together and let it bubble away for a couple of minutes. Sprinkle in the peanuts and the spring onion greens. Serve immediately with the rice. Serve immediately with the rice.