Kung Pao Prawns
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 250g large prawns (de-frosted if cooking from frozen)
  • 1 red pepper (sliced)
  • 1 green pepper (sliced)
  • 2 cloves garlic (peeled and crushed)
  • 1 large onion (peeled and thinly sliced)
  • 1 tbpsn size fresh ginger (peeled)
  • 2 tbpsn light soy sauce
  • 2 tspn fish sauce
  • 1 tbpsn red wine vinegar
  • 75g cashew nuts
  • 2 red chillies (sliced)
  • Sunflower oil
  • Fresh coriander
  • 2 spring onions (finely chopped)
  • Juice of half a lemon
  1. Heat 1 tbpsn sunflower oil in a large frying pan/ wok. Once hot add the onions, garlic and peppers. Stir fry for around 4 minutes.
  2. Add the cashews and chillies and mix well. Then add the soy sauce, red wine vinegar and fish sauce. Bring to a high heat for around 4 minutes giving it a stir regularly. Pour in the lemon juice and mix again.
  3. Add the prawns to the pan and cook until they are done. Usually just 3 minutes will do.
  4. Take the pan off the heat and stir in fresh coriander and spring onions.
Recipe by A Modern Rose at http://www.amodernrose.com/kung-pao-prawns/