spiced prawns with cashew nuts

Preparation time 15 minutes Cooking time 10-15 minutes 500 g raw tiger prawns, peeled and butterflied 1 teaspoon Shaoxing rice wine 1 tablespoon egg white tablespoon cornflour tablespoon groundnut oil 6 dried red chillies, halved and deseeded 1 teaspoon Szechuan peppercorns, crushed thumb-sized piece of fresh root ginger, finely shredded 3 garlic cloves, thinly sliced 4 spring onions, thickly sliced 100 ml chicken stock 100 g roasted cashew nuts Sauce 1 tablespoon golden caster sugar 1 tablespoon cornflour 2 tablespoons dark soy sauce 2 tablespoons Shaoxing rice wine 100 ml water Mix together the prawns, rice wine, egg white and cornflour in a bowl until well combined.

Stir together all the ingredients for the sauce in a small bowl until smooth and set aside.

Heat the oil in a large nonstick wok or frying pan over a high heat until almost smoking. Add the prawns and stir-fry for 3-5 minutes until just turning pink, then remove with a slotted spoon to a plate.

Add the chillies and crushed Szechuan peppercorn to the pan and stir-fry over a high heat for 1-2 minutes until fragrant. Add the ginger, garlic and spring onions and stir-fry for about 30-40 seconds.

Return the prawns with their juices to the pan and toss to mix. Add the stock and bring to the boil. Stir in the sauce mixture and cook, stirring constantly, until it has thickened. Finally, add the cashew nuts, stir to mix well and serve immediately.

For spiced prawn, mango& lemon grass rice, heat teaspoon groundnut oil in heavybased-saucepan, add 1 cinnamon stick and of each chopped shallots, red chillies and garlic cloves and stir-fry for about 2-3 minutes until the shallots are softened. Add 1 tablespoon hot chilli sauce, 350 g long-grain rice and 1 tablespoon lemon grass paste and stir to mix well. Pour in 600 ml (1 pint) vegetable stock and bring to the boil. Stir in 500 g raw peeled tiger prawns and the diced flesh of 1 mango. Cover tightly, reduce the heat to low and cook for 15-20 minutes. Remove from the heat and leave to stand, covered, for a few minutes before fluffing up with a fork and serving.

qingquang

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