Sharwoods

Preparation time: 15 mins
Cooking time: 10 mins
Serves: 3

Sharwood's Szechuan Kung Po Cook-In Sauce

Our Szechuan Kung Po Cook-In S...

Shopping list:
250g raw king prawns
1 tsp light soy sauce
1 egg beaten
3 heaped Tbsp cornflour
3 heaped Tbsp plain flour
Oil for deep-frying
1 Tbsp vegetable oil
1 small onion diced
1 jar of Sharwood's Szechuan Kung Po Cook-In Sauce
50g salted cashew nuts
1 Tbsp coriander chopped to garnish

Method:
1) Place the prawns and soy sauce in a bowl and leave to marinate for 30 minutes.
2) Stir in ½ the egg to coat thoroughly.
3) Sift together the cornflour and plain flour.
4) Toss the prawns in the flour mixture; making sure they are evenly coated.
5) Cover the coated prawns with the remaining egg and coat with the remaining flour mixture.
6) Half fill a wok or deep fryer with oil. Heat to a temperature of 180°C (350°F) or until a cube of bread browns in 60 seconds.
7) Add the prawns and deep-fry for 2 minutes in 2-3 batches, drain on kitchen paper (This step can be done ahead of time.)
8) Heat 1Tbsp oil in a wok or deep-sided frying pan, add the diced onion and stir-fry over a high heat for 2 minutes.
9) Stir in the sauce and heat through.
10) Add the prawns, cashew nuts and tumble together.
11) Garnish with chopped coriander and serve.

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