Kung pao prawns with cashews

Ingredients

• 1 pound / 450 grams frozen cleaned prawns or shrimp (defrosted and dried on paper towel)
• 1 medium onion (peeled and sliced)
• 3 tablespoons cashew nuts
• 2 cloves garlic (finely chopped)
• 1 teaspoon fresh ginger (grated)
• 1 teaspoon Szechuan peppercorns
• 1/2 teaspoon dried chilli flakes (or to your own taste)
• 1 teaspoon sesame oil
• 2 tablespoons dark soy sauce
• 2 tablespoon rice vinegar (or other white vinegar)
• 1 teaspoon sugar
• 2 teaspoons cornflour
• 1/2 cup cold water
• 2 spring onions (finely sliced for garnish)
• 2 - 3 tablespoons sunflower or vegetable oil (for frying)
• Salt (to taste)

Instructions

1. 1

   Place the cashew nuts into a dry frying pan and stir them over moderate heat for 2 to 3 minutes until they start to turn brown. Be careful - they burn easily. Remove them to a plate.

2. 2

   Add 2 tablespoons sunflower oil to the same pan and stirfry the prawns on moderate until they have turned pink. This will take 3 to 4 minutes. Transfer the prawns to the plate with the cashews.

3. 3

   Add another splash of oil to the same pan and fry the onions with the ginger, garlic, chilli flakes and szechuan peppercorns until the onions are starting to brown and soften. This should take 4 to 5 minutes.

4. 4

   Combine the remaining ingredients in a small bowl along with half a cup of water and stir into the onions. Allow the sauce to boil and stir it until it thickens.

5. 5

   Return the prawns and cashews to the pan and stir until heated through. Once heated, taste for seasoning and add salt to taste if necessary.

6. 6

   Tranfer to a serving dish and garnish with chopped spring onions. Serve immediately with rice or noodles.