Cashew Prawns
A delicious and authentic chicken recipe for Cashew Prawns, prepared with traditional seasonings and techniques.
Ingredients
- • 1 lb prawns (peeled and deveined)
- • 2 teaspoons Shaoxing wine
- • 1/4 teaspoon salt
- • 2 teaspoons cornflour
- • 1/2 cup chicken stock
- • 1 tablespoon oyster sauce
- • 1 teaspoon light soy sauce
- • 1 teaspoon sugar
- • 2 teaspoons cornflour
- • 1/2 teaspoon chicken bouillon powder
- • 1/8 teaspoon white pepper
- • 1/2 cup unsalted cashews (roasted (*Footnote 1))
- • 2 tablespoons peanut oil ((or vegetable oil))
- • 2 teaspoons ginger (minced)
- • 1 clove garlic (minced)
- • 2 spring onions (sliced)
- • 2 stalk celery (diced on the bias into 1/2” pieces)
- • 1/2 red pepper (sliced)
Preparation Steps
Combine prawns, Shaoxing wine, salt, and cornflour in a medium-sized bowl. Mix well so the prawns are evenly coated with a thin slurry.
Mix all the sauce ingredients together in a small bowl.
Add 1 tablespoon of oil in a large frying pan and heat over medium-high heat until shimmering. Spread the prawns with minimal overlap. Let cook until the bottom side is light golden, 1 minute or so. Turn to the other side and cook until light golden. Stir a few times until all surfaces turn white. Transfer to a big plate.
Pour in the remaining 1 tablespoon oil, garlic, ginger, and spring onions. Stir a few times to release the fragrance.
Add the celery. Stir and cook for 1 minute. Add the pepper and cook for another minute.
Add back the cooked prawns. Stir the sauce again to dissolve the cornflour completely. Pour into the pan. Quickly stir a few times until the sauce thickens.
Add the cashews, quickly give it a stir and immediately transfer everything to a plate. Serve hot as a main dish.