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Tuesday, May 12, 2009

Kung Pao-Prawns with Cashew Nuts

Global Cuisine > Chinese > Kung Pao- Prawns with Cashew Nuts
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Preparation time : 20 minutes
Cooking time : 3 minutes

Serves 6

Ingredients :

1/2 teaspoon chopped fresh ginger
1 teaspoon chopped garlic
1 1/2 tablespoons cornflour
1/4 teaspoon bicarbonate of soda
salt and pepper
1/4 teaspoon sugar
450g fresh 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 :

1. Mix the fresh prawns (remove the shells and the dark vein) together with ginger, garlic, cornflour, bicarbonate of soda, salt, pepper and sugar.

2. Place in the dry ingredients and leave for 20 minutes.

3. Heat the oil in a wok and place the fresh prawns in it. Stir-fry for about 20 seconds. Set aside.

4. Cook the onion until golden brown. Then, add the courgettes and red pepper cook about 30 seconds.

5. Stir constantly with sauce ingredients until the sauce become thickened. Add the prawns and the cashew nuts and heat through.

6. Ready for serve.

Global Cuisine > Chinese > Kung Pao- Prawns with Cashew Nuts
79 of 177 < prev next >


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