Kung Pao Prawns

Ingredients:

• 1 Tbsp vegetable oil

• 300g prawns, peeled and deveined

• 1 Bok choy, washed and sliced evenly

• ¼ cup toasted peanuts, skin on

• ½ cup Barker’s Professional Fiery Wing Hot & Spicy Sauce

• 1 cup steamed rice

Method:

1. Coat the prawns in vegetable oil.

2. Heat a non-stick pan over high heat, add the prawns and sauté for 1 minute.

3. Immediately add the bok choy and peanuts and toss for 30 seconds. Then splash over the Barker’s Professional Fiery Wing Hot & Spicy Sauce, cooking for a further 2 minutes until the sauce starts to thicken to a syrup consistency.

4. Spoon into a warm serving dish and serve with the rice

This Recipe Uses: