22. April 2026

Prawn Cashew Sweet & Sour

We offer you our crunchy, nutty cashews - soaked in a tangy sweet & sour sauce. Complimented with our perfectly cooked prawns,  this beautiful dish is bound to impress. To elevate the experience even further, we garnish the dish with a medley of fresh ingredients. The vibrant flavours come together in perfect harmony, delivering a delightful balance of sweetness, tanginess, and crunch that will tantalize your taste buds and leave you craving more.

Ingredients (Serves 1)

• 150g King Prawns
• 1/2 tsp salt and freshly Epicure Vietnamese Peppercorns
• 1 tsp Shaoxing Wine
• 1 tsp potato starch
• 1 tbsp vegetable oil
• 100g Cashews
• 2 cloves of sliced garlic &  a thumb of sliced ginger
• 2 spring onions
• 2 tbsp dried sichuan chillis
• 1 tsp sugar

Instructions

Prepare the sauce: Mix together the light soy sauce, Shaoxing wine, sugar, ground pepper and potato starch. Set aside to use later.

• Heat up the oil in a wok to a medium heat, and gently deep fry the cashews till they are light golden brown.
• Lift the cashews out of the oil and set aside.
• In the same oil, gently blanch the prawns for 60 seconds. Drain, leaving a little oil in the wok for stir frying.
• Add the garlic, sliced ginger and spring onions. Stir fry medium heat until aromatic. 
• Add the dried sichuan chillis then return the prawns and cashews back on the heat.
• Toss all together briefly for 30 seconds then add the prepared sauce.
• Once the sauce thickens and coats the other ingredients, take it off the heat.
• Add spring onion greens and serve immediately.