Kun Po Chicken, Prawn & Pork

Ingredients

• 200gr Tiger Prawns
• 200gr Chicken Breast cut in to 1” cubes
• 200gr Lean Pork cut in to 1” cubes
• 4oz Flour
• 1oz Corn flour
• 1 Egg
• Salt & pepper
• Cold Water.
• 125gr Honey
• 4 Asian Shallots
• 2Tbs Fish Sauce
• 2Tbs ABC Soya Sauce
• 2Tbs Light Soya sauce
• 2Tbs Tomato paste.
• 2 Red chilli’s
• 2 Green chilli’s
• 1” Piece fresh ginger.
• 1 whole fresh tomato.
• 6 Cloves of garlic.
• 100gr Chinese dried mushrooms.
• 1 carrot cut in to julienne strips
• 2Tbs Sambal.
• 1 Bunch fresh coriander finely chopped

Method

· Put the dried mushrooms in hot black tea & soak for 1 hour.

· Now in separate batches fry the chicken, pork & prawns until cooked then put to one side & cool completely.

· Now make a batter with the flour, corn flour, egg & cold water until it has the consistency of cream then season the batter & let rest.

· Now blend together the onion, garlic, ginger, tomato, red & green chilli’s with a little water until it becomes a smooth past.

· Now add a little oil to a large frying pan & cook the paste for approximately 4 minutes.

· Then add the fish sauce tomato paste & honey & mix thoroughly & bring back to a simmer.

· Now mix in both Soya sauces

· Now cut the bottom stalks out of the mushrooms & slice them well then add to the mixture in the pan along with the stock.

· Now drop the cooked chicken, pork & prawns in to the batter & deep fry until golden brown & drain.

· Now add the carrots & sambal to the mix & stir thoroughly then add the chicken, prawns & pork to the mixture & coat all evenly if the mixture is a little thin then mix a little arrowroot with cold water & stir in until it thickens.

· At the last minute add in the chopped coriander & serve with a choice of rice or Noodles.

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