Kung Pao Prawns
Ingredients: (serves 2)
15-20 king prawns
50g cashew nuts
2 spring onions
1 clove garlic
5g Sichuan pepper (optional)
1 tbsp white vinegar
1/2 tbsp tomato paste
2 tbsp light soy sauce
2 tbsp sugar
1 tsp sesame oil
1 tsp chili pepper powder
1 tbsp hot bean sauce
2 tsp cornflour
- Put white vinegar, tomato paste, light soy sauce, sugar, sesame oil, chili pepper powder, hot bean sauce, little bit of salt and 1 tsp of cornflour in a bowl, add 2 tbsp of cold water, mix well for later use.
- Cut the spring onion into cubes about 1 cm long. Finely dice the garlic and ginger.
- Heat up a wok with 4 tbsp of cooking oil over strong heat. When the oil is hot, put the cashew nuts in to stir-fry. When the cashew nuts turn to golden in color, take out. Keep the oil in the wok over strong heat, put the prawns in to slippery-fry. Once the prawns change color, take out and drain off the oil.
- Place a clean wok with 2 tbsp of cooking oil over strong heat. Put the Sichuan pepper in to stir-fry, when you get a nice smell, take out and keep the oil. Add garlic and ginger, stir. Pour the mixed sauce in, bring to a boil.
- Put the prawns back into the wok, stir-fry for 1 minute, thicken the sauce with mixture of 1 tsp of cornflour and 2 tbsp of cold water. Add cashew nuts and spring onion, mix well. Take out and serve with rice.
- You can use peanuts instead of cashew nuts if preferred.
- Cut the backs of the prawns open before cooking, so the prawns can be more flavored and get a nice round ball shape.
I tried this recipe tonight Wei Wei. It’s fantastic. I will be trying it again with chicken!
Hi Wei Wei,just saw ur wonderful food blog.cant wait to start cooking the crispy prawns this evening.look forward to meeting you soon.
Thank you Ann! Hope to meet you soon! Happy Chinese New Year!
Glad you like it Julie! Love it myself, always eat more than I should have with it …