Gok Wan's spicy stir-fried prawns with cashew nuts
Skill level: Easy peasy
Costs: Cheap as chips
Want to make a traditional Chinese meal? Go all out with Gok Wan's prawn stir-fry recipe and make a flavoursome fish stock from scratch for a rich base for the sauce
IngredientsFor the stock
- a 4cm piece of fresh ginger, cut in half and roughly bruised
- 23 cloves of garlic, peeled and roughly bruised
- shells and heads from 8 raw king prawns (prawns used below)
For the stir-fry
- 2 tbsp groundnut oil
- a 2cm piece of fresh ginger, peeled and thinly sliced
- 2 cloves of garlic, peeled and roughly chopped
- 4 spring onions, trimmed, green and white parts separated, whites roughly bruised
- 8 raw king prawns, peeled and de-veined
- 3 sticks of celery, trimmed and thinly sliced on the diagonal
- 1 long red chilli, deseeded and finely chopped
- salt and ground white pepper
- 12tsp Shaoxing rice wine or dry sherry
- 2tsp light soy sauce
- 12tsp fish sauce, to taste
- a pinch of sugar
- 100g cashew nuts
- 1 heaped tsp cornflour mixed with a little cold water
- 1tsp sesame oil
Gok says: 'I always wear a pair of rubber gloves when Im preparing this dish, as I cant stand the smell of prawns on my hands!'
- For the stock, place the ginger, garlic and prawn shells and heads into a wok or saucepan. Cover with water and bring to the boil. Once boiling reduce the heat and gently simmer for up to 1 hour (although 1015 minutes is fine). Drain the liquid through a sieve lined with muslin before using, discarding the spices, shells and heads.
- Heat the oil in a wok over a high heat. Add the ginger, garlic and spring onions (both green and white parts) and cook for a minute or until the garlic has softened and the ginger is aromatic. Add the prawns and cook for a further minute, then add the celery and ¾ of the chilli.
- Once the prawns start to turn pink, add 4 tablespoons of stock (the rest of the stock can be used in other recipes) and season with salt and pepper. Add the Shaoxing rice wine, soy sauce and fish sauce.