Kung Pao Prawns with Cashew Nuts
Over a year ago
5,921 views
Ingredients
- ½ TSP Chopped fresh ginger
- 1 TSP Chopped garlic
- 1½ TBSPS Cornflour
- ¼TSP Bicarbonate of soda
- Salt and pepper
- ¼TSP Sugar
- 460g (1lb) Uncooked, peeled king prawns
- 60ml (4 TBSPS) Oil
- 1 Small onion, diced
- 1 Large courgette, cut into 1.25cm (½inch) cube
- 60g (2 oz) Cashew nuts
- 175ml (6fl oz) Chicken stock
- 1 TBSP Cournflour
- 2 TSPS Chilli sauce
- 2 TSPS Bean paste (optional)
- 2 TSPS Sesame oil
- 1 TBSP Dry sherry or rice wine
Accompaniment
SponsoredOrigin Pinot Grigio Organic
The nation's favourite tipple in an organic bundle. A great value wine, from Italy's ever popular Pinot Grigio grape. This wine is perfectly balanced with juicy pear and peach notes and soft floral aromas
Description
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!
Method
-
1
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!
Chef's 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!
Comments (0)