Traditional Chinese Prawns and Cashew Dish
Authentic crunchy prawns and cashew dish. Serve with white rice.
Ingredients
Prepare the Prawns
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Prawns, medium, peeled and deveined 3.5 lbs
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Salt 1.5 tsp
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White pepper, ground 0.5 tsp
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Chinese Shaoxing wine 2 Tbsp
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Egg white 5 each
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Corn flour 3 Tbsp
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Vegetable oil 1 cup
Prepare the Sauce
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Ginger, peeled and very finely diced 0.25 cup
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Red chilies, small, dried 2 tsp
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Soy sauce 0.33 cup
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ZhenJiang vinegar or rice vinegar 0.66 cup
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Sugar 2 tsp
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Cloves of garlic, peeled and made into a paste 6 each
Garnish and Serve
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Sesame oil 0.5 cup
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Scallions, cut in half lengthwise 4 bunches
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Cashews 1.25 cups
Preparation
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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.
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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.
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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.