1) Mix together the ginger, garlic, cornflour, bicarbonate of soda,, salt & pepper and sugar.
2)Remove the dark vein running along the rounded side of the prawns. If the prawns are large, cut in half. Place in the dry ingredients, turn to coat, and leave to stand for 20 minutes.
3) Heat the oil in a wok and when hot add the prawns. Cook, stirring over high heat for about 20 seconds, or just until the prawns change colour. Transfer to a plate.
4)Add the onion to the same oil in the wok and cook for about 1 minute. Add the courgettes and red pepper and cook for about 30 seconds.
5) Mix the sauce ingredients (chicken stock, cornflour, chilli sauce, bean paste, sesame oil, dry sherry or rice wine) together and add to the wok. Cook, stirring constantly, until the sauce is slightly thickened. Add the prawns and the cashew nuts and heat through completely.
Enjoy your meal!
|Bean Paste (optional)||2 TSPS|
|Sesame Oil||2 TSPS|
|Chilli Sauce||2 TSPS|
|Chicken Stock||175ml (6fl Oz)|
|Cashew Nuts||60g (2 Oz)|
|Large Courgette, Cut Into 1.25cm (½inch) Cube||1|
|Oil||60ml (4 TBSPS)|
|Small Onion, Diced||1|
|Uncooked, Peeled King Prawns||460g (1lb)|
|Salt And Pepper|
|Bicarbonate Of Soda||¼TSP|
|Chopped Garlic||1 TSP|
|Chopped Fresh Ginger||½ TSP|
|Dry Sherry Or Rice Wine||1 TBSP|
If using cooked prawns, add at the end of cooking time with the vegetables. Vary amount of chilli sauce to suit your taste.
Serve with plain or fried rice!
Chutneys are an amazingly varied array of sweet, tangy or hot condiments. They originally hailed from India as a type of preserve as an alternative to the subcontinent’s scarcity of sugar. Today, ... keep reading
A firm structure, underlying fresh cherry fruits, soft tannins and lasting finish.