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Kung Pao Prawns with Cashew Nuts

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Kung Pao Prawns with Cashew Nuts
  • Mix together the ginger, garlic, cornflour, bicarbonate of soda, salt, pepper and sugar.
  • If the prawns are unpeeled, remove the peels and the dark vein. If large, cut in half. Place in the dry ingredients and leave to stand for 20 minutes.
  • Heat the oil in a wok and when hot add the prawns. Stir-fry for about 20 seconds, or just until the prawns change colour. Transfer to a plate.
  • Add the onion to the same oil and cook for about 1 minute. Add the courgettes and red pepper and cook about 30 seconds.
  • Mix the sauce ingredients together and add to the wok. Cook, stirring constantly, until the sauce is thickened. Add the prawns and the cashew nuts and heat through.

 

 

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Last Updated: 29/8/08