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Kung Pao Prawns with Cashew Nuts

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Kung Pao Prawns with Cashew Nuts

This easy dish combines many different textures and tastes

Serves : 6
Preparation time : 20 minutes
Cooking time : 3 minutes

Ingredients :

1/2 teaspoon chopped fresh ginger
1 teaspoon chopped garlic
11/2 tablespoons cornflour
1/4 teaspoon bicarbonate of soda
salt and pepper
1/4 teaspoon sugar
450g uncooked prawns
4 tablespoons oil
1 small onion, cut into dice
1 large or 2 small courgettes, coarsely chopped
1 small red pepper, coarsely chopped
60g cashew nuts

Sauce :
180ml chicken stock
1 tablespoon cornflour
2 teaspoons chilli sauce
2 teaspoons bean paste (optional)
2 teaspoons sesame oil
1 tablespoon dry sherry or rice wine

Method :

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