Kung Po King Prawn

Ingredients

• 300 gram King prawns (About 10.6oz, Peeled and deveined)
• 1/2 Red bell pepper (Cut small squares)
• 1/2 Green bell pepper (Cut small squares)
• 1/2 Onion (Cut small dices)
• 1 tbsp Garlic (Finely chopped)
• 1/2 tbsp Ginger (Finely grated)
• 3-4 Spring onions
• 8-10 Dried chillies (Sichuan chillies or any long red dried chillies ( cut and deseeded ))
• 1 tsp Sichuan peppercorns (Toasted and grinded into coarse)
• 4-5 tbsp Raw cashew nuts (Or peanuts)
• 3 tbsp Groundnut oil (Or vegetable oil)
• 1 tbsp Light soy sauce (Or all-purpose soy sauce)
• 1/4 tsp White pepper
• 2 tbsp Light soy sauce
• 1 tsp Dark soy sauce
• 1 tbsp Chinese black rice vinegar (Chinkiang vinegar, see detailed in note)
• 1 tbsp Sugar
• 1 tsp Corn starch
• 1 tsp Sesame oil
• 2 tbsp Water

Instructions

1. 1

   Season the prawns with soy sauce and white pepper and set it aside. Mix all the stir fry sauce in a small bowl and whisk until sugar dissolved.

2. 2

   Heat the wok/pan into low-medium heat. Sautee the raw cashew nuts with a teaspoon of oil until crispy golden brown. Remove from the pan and set it aside.

3. 3

   In the remaining wok/pan drizzle 1 tablespoon of oil and stir fry the marinated prawns over medium-high heat for 1-2 minutes. Once the prawns are charred and 80% cooked, removed from heat and set it aside.

4. 4

   Drizzle 2 tablespoon of oil and stir fry onion and dry chillies over medium high heat for a few seconds. Follow with the chopped garlic, ginger, and Sichuan peppercorns. Toss for a few seconds until fragrant then add the bell peppers.

5. 5

   Place the cooked prawns back in the wok and pour the sauce in.

6. 6

   Once the sauce is thick and glossy, turn off the heat and stir in toasted cashew nuts and spring onions.

7. 7

   Remove from heat and transfer to serving plate. Serve immediately with plain rice or noodles.