Kung Po King Prawn

Step 1

Season the prawns with soy sauce and white pepper and set it aside. Mix all the stir fry sauce in a small bowl and whisk until sugar dissolved.

Step 2

Heat the wok/pan into low-medium heat. Sautee the raw cashew nuts with a teaspoon of oil until crispy golden brown. Remove from the pan and set it aside.

Step 3

In the remaining wok/pan drizzle 1 tablespoon of oil and stir fry the marinated prawns over medium-high heat for 1-2 minutes. Once the prawns are charred and 80% cooked, removed from heat and set it aside.

Step 4

Drizzle 2 tablespoon of oil and stir fry onion and dry chillies over medium high heat for a few seconds. Follow with the chopped garlic, ginger, and Sichuan peppercorns. Toss for a few seconds until fragrant then add the bell peppers.

Step 5

Place the cooked prawns back in the wok and pour the sauce in.

Step 6

Once the sauce is thick and glossy, turn off the heat and stir in toasted cashew nuts and spring onions.

Step 7

Remove from heat and transfer to serving plate. Serve immediately with plain rice or noodles.