Schewan Prawns

(Made By Gill)
Serves 2

Ingredients
250g raw tiger prawns
200ml groundnut oil
6 dried chillies (or as many as you feel is enough!)
1tsp schewan peppercorns
2cm ginger, sliced
3 garlic cloves, sliced
4 spring onions, white parts sliced
2tblsp stock
75g roasted cashew nuts

Marinade: 1/2 tsp salt, 1tsp Chinese cooking wine, 1tblsp egg white, 1tblsp cornflour

Sauce: 2tblsp sugar, 3/4 tsp cornflour, 1/2 tsp soy sauce, 1 1/2 tblsp balsamic vinegar, 1tblsp water

• Butterfly the prawns and remove the blue vein.


• Mix prawns with the marinade.


• Stir all the ssauce ingredients together in a small bowl.


• Heat oil to 150o , this is when a cube of bread turns golden in 45 seconds.


• Add the prawns and fry for 3-5 minutes until they just turn pink and set aside.


• Pour out all the oil except for 3tblsp and return to the heat.


• Add the chilli and the peppercorns.


• Add the ginger, garlic and onions for 30-40 seconds.


• Tip in the prawns and mix. Add the water and bring back to the boil.


• Check the prawns are cooked, add in the sauce and stir.


• Add cashew nuts.


• Serve with wholegrain rice.