Recipe Ingredient
- 500g large prawns, cleaned and kept whole
- A dash of salt and pepper
- 1 tbsp corn flour or tapioca flour
- Enough oil for deep-frying
- 1 tsp chopped garlic
- 10-12 dried chillies
- 3-4 thin slices ginger
- 2 stalks spring onion, cut into 4cm lengths
- 1 onion, cut into wedges
- 50g raw cashewnuts
- Sauce ingredients
- 1 tbsp oyster sauce
- 1 tbsp light soya sauce
- 1 tsp chicken stock granules
- 1 tsp sesame oil
- 1 tsp sugar or to taste
- 1/4 tsp salt or to taste
- 1/4 tsp pepper
- 1/4 cup water
- Thickening (combined)
- 1 tsp corn flour
- 2 tbsp water
Instructions
- Lightly season prawns with salt and pepper. Add corn flour and toss well together to combine. Set aside.
- Place wok over a medium low heat and pour in oil. Add in raw cashews and slowly heat the oil. (The cashewnuts will be fried at the same time the oil is being heated up.) Fry until cashewnuts turn lightly golden and dish out before they begin to turn dark brown. Drain from oil and set aside.
- Heat the same oil in the wok until hot. Deep-fry the prawns for 2-3 minutes or until crispy . Remove and set aside.
- Put 2 tablespoons oil in a clean wok. Fry ginger and garlic until fragrant. Add dried chillies and onion. Fry briskly for half a minute. Pour in combined sauce ingredients and bring to a boil.
- Return pre-fried prawns to the wok and add in spring onion. Thicken with corn flour mixture and toss in the cashewnuts. Dish out to serve.
