This is in fact a variation of the classic chicken and cashew nut recipe. It is best cooked just before serving. Allow approximately 110g of prawns per person.
- 450 g (1 lb) green prawns – 31/40 size – shelled and deveined
- 1 tbsp light soy sauce
- Pinch of ground white pepper
- 200 g cashew nuts
- 2 cloves garlic
- 8 dried chillies cut into 1 cm (1/2 inch lengths)
- 3 tablespoon cooking oil
- 1 tbsp fish sauce
- 1 dessertspoon sugar
- 1 dessertspoon dark soy sauce
- 1 tablespoon shaoshing wine or sherry
- 1 teaspoon rice vinegar
- 1 teaspoon corn flour mixed with 1 tablespoon cold water
- 2 sprigs of coriander leaves or spring onions
Marinade the prawns in light soy sauce and sherry and a pinch of ground white pepper. Heat oil in hot wok and shallow fry the cashew nuts until it starts to change turn a light golden brown. Remove with slotted spoon and drain on kitchen paper. Set aside.
Add the dried chillies to the hot oil and allow them to fry until they are just beginning to blacken. Remove and set aside. Now remove some of the excess oil leaving just a tablespoonful in the wok. Add the chopped garlic and as soon as they start to turn colour add the prawns and mix. Add the remaining sauce ingredients and cook the prawns until they start to turn pink and curl up. Thicken the sauce with a teaspoonful of corn flour mixed with 1 tablespoon of cold water. Cook for half a minute and then add the cashew nuts. Mix and transfer onto serving plate. Garnish with a few sprigs of coriander leaves or spring onion curls.