Traditional Chinese Prawns and Cashew Dish

Prepare the Prawns
- Wash the prawns and marinate with salt, white pepper, Shaoxiang wine, the egg white and corn flour for about 20 minutes.
- Heat a wok and add the vegetable oil. Reduce the heat to medium, add the prawns and stir-fry for a few seconds, just to set the corn flour mix on to the prawns.
- Cool the prawns and store in the refrigerator.
Prepare the Sauce
- In the wok on high heat stir fry the ginger, garlic and dried red chilli.
- Add the soy sauce, ZhenJiang vinegar, sugar and prepared Knorr® Professional Liquid Concentrated Chicken Flavor Base. Boil to reduce the sauce a little.
- Cool the sauce and store until ready to use.
Garnish and Serve
- Fry a portion of the part cooked prawns in sesame oil. Add a portion of the scallions and cook two minutes. Add a portion of sauce, heat through and allow to reduce slightly.
- Plate with side of steamed rice. Garnish with cashews and a drizzle of sesame oil.

Authentic crunchy prawns and cashew dish. Serve with white rice.