Instruction

• Mix the cornflour and 1 tbsp soy sauce, toss in the prawns and set aside for 10 mins
• Stir the vinegar, remaining soy sauce, tomato purée, sugar and 2 tbsp water together to make a sauce
• When you’re ready to cook, heat a large frying pan or wok until very hot, then add 1 tbsp oil
• Fry the prawns until they are golden in places and have opened out– then tip them out of the pan
• Heat the remaining oil and add the peanuts, chillies and water chestnuts
• Stir-fry for 2 mins or until the peanuts start to colour, then add the ginger and garlic and fry for 1 more min
• Tip in the prawns and sauce and simmer for 2 mins until thickened slightly
• Serve with rice