Kung Pao is one of my favourite dishes and I love to make this with prawns. It is salty and slightly sweet and has a little kick to it. I make this with stir fried peppers and cashew nuts.
Ingredients
- 400g large prawns
- 1 red pepper
- 1 green pepper
- 2 cloves garlic
- 1 large onion
- 1 tbpsn size fresh ginger
- 2 tbpsn light soy sauce
- 2 tspn fish sauce
- 1 tbpsn red wine vinegar
- 75g cashew nuts
- 2 red chillies
- Sunflower oil
- Fresh coriander
- 2 spring onions
- Juice of half a lemon
Directions
- 1Heat 1 tbpsn sunflower oil in a large frying pan/ wok. Once hot add the onions, garlic and peppers. Stir fry for around 5 minutes.
- 2Add the cashews and chillies and mix well. Then add the soy sauce, red wine vinegar and fish sauce. Bring to a high heat for around 5 minutes giving it a stir regularly. Pour in the lemon juice and mix again.
- 3Add the prawns to the pan and cook until they are done. Usually just 3 minutes will do.
- 4Take the pan off the heat and stir in fresh coriander and spring onions.
