Sanjeev Kapoor shares easy recipe for sweet and spicy kung pao prawns

Celebrity chef Sanjeev Kapoor has shared a home recipe for restaurant-style kung pao prawns, a favourite at Indo-Chinese eateries. He describes the dish as prawns dusted in cornflour, deep-fried until crisp, then tossed in a sweet and spicy sauce. The recipe needs about half an hour of preparation and around twenty minutes of cooking.