Kung Pao Prawns with Cashew Nuts

It is said that Kung pao invented this dish, but to this day, no-one seems to know who the creator of this recipe actually was!


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
Cournflour 1 TBSP
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
Sugar ¼TSP
Cornflour 1½ TBSPS
Bicarbonate Of Soda ¼TSP
Chopped Garlic 1 TSP
Chopped Fresh Ginger ½ TSP
Dry Sherry Or Rice Wine 1 TBSP

Hints 'n' Tips

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!


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