Step 2

Stir together the vinegar, remaining 1 tbsp soy sauce, tomato purée, sugar and 2 tbsp water to make the sauce.

Step 3

Heat a large frying pan or wok until very hot. Add 1 tbsp oil. Fry the prawns until golden in places and curled open. Tip out of the pan.

Step 4

Heat the remaining oil and add the peanuts, chillies and water chestnuts. Stir-fry for 2 minutes until the peanuts start to colour. Add the ginger and garlic and fry for 1 more minute.

Step 5

Return the prawns to the pan, pour in the sauce and simmer for 2 minutes until slightly thickened. Serve with rice.