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
- 225g 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.