Kung Pao Prawns

Ingredients: (serves 2)
15-20 king prawns
50g cashew nuts
2 spring onions
1 clove garlic
5g ginger
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
salt
cooking oil

Method:

1. 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.
2. Cut the spring onion into cubes about 1 cm long. Finely dice the garlic and ginger.
3. 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.
4. 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.
5. 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.

Tips:

1. You can use peanuts instead of cashew nuts if preferred.
2. Cut the backs of the prawns open before cooking, so the prawns can be more flavored and get a nice round ball shape.