Why recepie famous for?
This Kung Pao shrimp recipe is a really low calorie stir-fry and is served in a homemade sauce with noodles or rice. The Szechuan peppercorns and chilli flakes add some spice to the prawns while the cashew nuts add a crunchy texture to the dish
Ingredients
Ground nut oilcashew nuts 2 tbsp
large raw peeled prawns 150g
garlic 2 cloves, crushed
ginger grated to make 1 tbsp
chilli flakes 1/2 tsp
Szechuan peppercorns 1/4 tsp, crushed
spring onions 4, chopped
SAUCE
soy sauce 2 tbsp
rice vinegar 1 tbsp
caster sugar 1 tsp
cornflour 1 tsp
noodles or rice to serve
Instructions
STEP 1Heat 1 tbsp oil in a non-stick pan or wok and cook the cashews until golden. Scoop out of the pan then add the prawns and stir-fry until pink, about 2-3 minutes.
STEP 2
Scoop the prawns out then add the garlic, ginger, chilli, szechuan pepper and spring onions and stir fry for a couple of minutes.
STEP 3
Gradually mix the sauce ingredients into the cornflour and add 100ml water. Put the prawns and cashews back into the pan. Stir everything together then add in the sauce and toss until thickened. Serve with noodles or rice.
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