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Kung Pao Prawns with Cashew Nuts

It is said that Kung Pao invented this dish, but to this day no one knows who he was!

ingredients

serves 6
2.5 ml (1/2 tsp) chopped fresh ginger
5 ml (1 tsp) chopped garlic
25 g (1 1/2 tbsps) cornflour
1.25 ml (1/4 tsp) bicarbonate of soda
Salt and pepper
1.25ml (1/4 tsp) sugar
450 g (1 lb) uncooked prawns
60 ml (4 tbsps) oil
1 small onion, cut into dice
1 large or 2 small courgettes, cut into 1.25 cm (1/2 inch) cubes
1 small red pepper, cut into 1.25 cm (1/2 inch) cubes
60 g (2 oz) cashew nuts

sauce

180 ml (6 fl oz) chicken stock
15 g (1 tbsp) cornflour
10 ml (2 tsps) chilli sauce
10 ml (2 tsps) bean paste (optional)
10 ml (2 tsps) sesame oil
15 ml (1 tbsp) dry sherry or rice wine

method

1. Mix together the ginger, garlic, 25 g (1 1/2 tbsps) cornflour, bicarbonate of soda, salt, pepper and sugar.

2. If the prawns are unpeeled, remove the peels and the dark vein running along the rounded side. If large, cut in half, Place in the dry ingredients and leave to stand for 20 minutes.

3. Heat the oil in a wok and when hot add the prawns. Cook, stirring over high heat for about 20 seconds, or just until the prawns change colour. Transfer to a plate.

4. Add the onion to the same oil in the wok and cook for about 1 minute. Add the courgettes and red pepper and cook about 30 seconds.

5. Mix the sauce ingredients together and add to the wok. Cook, stirring constantly, until the sauce is slightly thickened. Add the prawns and the cashew nuts and heat through completely.

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