Prawn Kung Pao
Prawn Kung Pao



  • 1 tbsp veg oil
  • 2 tbsp cashews
  • 150g peeled raw prawns
  • 2 crushed garlic cloves
  • 1 tbsp grated ginger
  • ½ tsp chilli flakes
  • ¼ tsp crushed Sichuan peppercorns
  • 4 chopped spring onions
  • For the Sauce
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sugar
  • 1 tsp cornstarch
  • Cooked noodles, to serve
  • Fry the cashews in a wok with the oil until golden, then remove and set aside. Toss in the prawns and cook until pink, then remove these too and set aside.
  • Stir fry the ginger, garlic, peppercorns, chilli and spring onion for 3 mins. Meanwhile, mix the sauce ingredients together in a bowl and whisk in 100ml of water. Toss the prawns and cashews back into the wok, stir well, then drizzle in the sauce and stir-fry until thickened. Serve with noodles and enjoy.
15 mins
2 serving

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