The quintessential Chinese take-away dish, so much better when you make it at home.
5 tbsp light soy sauce
5 tbsp dry sherry or white wine
1 dried red chilli, deseeded and finely chopped
2 garlic cloves, sliced finely
2 teaspoons of grated ginger or 1 teaspoon of ginger paste
5 tablespoons of water
600g king prawns, defrosted or if fresh, shelled and deveined
5 spring onions, sliced on the diagonal in 1/2 inch pieces
75g cashew nuts or peanuts
3 tablespoons peanut oil
2 tablespoons cornflour
1. Mix the soy sauce, sherry or white wine, chillies, garlic, ginger and water together in a big bowl and stir.
2. Add the prawns, spring onions, cashew nuts or peanuts and mix again.
3. Cover with cling film and leave to marinate in the fridge for a few hours (at least 2 hours). Give it a stir from time to time.
4. Heat the oil in a wok or frying pan until it is smoking. (Don’t use non-stick as it can give off fumes.)
5. Drain the prawns, onions and nuts from the marinade and add to the hot oil. Stir fry for 2 minutes, turning all the time.
6. Add the cornflour to the marinade and stir until the cornflour has broken down. Add this to the pan and stir fry until the prawns are coated in sauce and the sauce is shiny. This takes about 30-40 seconds. Serve with boiled rice.
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