Prep Time: 20 mins I Marinating Time: 30 mins I Cooking Time: 40- 50 mins I Serve: 3-4
Prawns & Cashew Stir-Fry: This prawns recipe is one of the most popular menu items. The fresh and succulent prawns mingles in the thick sauce which is our secret. This classic take-out order can be recreated at home easily. Sticky, savory sweet, slightly spice…ready in 20 minutes! Served over rice, make this easy dish for a quick weeknight dinner! So, get ready to impress your loved ones with this yummier and healthier homemade version!
For marinade :-
12-15 Prawns (cleaned, de-veined, with tail & pat dry) 1 Egg ½ tsp. Salt ½ tsp. White Pepper Powder ½ cup/60 g. Cornstarch/CornFlour/Potato Starch
For frying :-
Vegetable Oil (enough for deep frying)
For sauce :-
½ cup/ 75 g. Cashew-Nuts
1.5 tbsp/20 ml approx. Vegetable Oil
1 Inch - Fresh Ginger Piece (Grated) 8-10 Garlic Cloves (peeled & minced) 1 cube Chicken Bouillon (dissolved in ¼ cup/60ml. of water) 1.5 tsp. Vinegar(white) 1 tsp. Sugar (brown/white) 2 tsp. Shaoxing Wine 2 tsp. Oyster Sauce (optional but recommended for good authentic taste) 1 tbsp. Red Chilli Sauce (Sriracha) 2 tsp. Soy Sauce ½ tsp. Black Pepper Powder ½ tsp. Garlic Powder 3 tbsp. Scallions/Green Onion (cut into bite-size strips) 2 Red Chilies (dried & whole, cut into bite-size strips) 1 tbsp. Cornstarch Slurry (½ tbsp. cornstarch + 3 tbsp. water)
For marinating :-
In a large bowl break an egg, whisk well until frothy. Add salt + white pepper powder to the bowl and whisk again
Add prawns + cornstarch to the bowl. Mix gently until all the prawns are well coated. Cover it and set aside for 30 mins
For frying :-
Heat vegetable oil in a non-stick pan, to 375 degree F / 190 degree C and on a low-medium flame, Once hot, slide coated prawns, a few at a time, into the hot oil and deep-fry the coated prawns in batches for about 4-5 minutes on low-medium flame and then flip over to fry the other side for another 3-4 minutes. Do not overcrowd.
Separate the prawns with the help of a fork/ chopstick and flip frequently for even cooking
When the prawns are almost half cooked and the colour changes to light pink, lower down the flame and with the help of a slotted spoon, dish out and place on an absorbent paper
Similarly, fry the remaining coated prawns and set aside
While the prawns rest, heat the oil again to medium flame (425 degree). Re-fry the prawns for another 5-7 minutes until golden and crisp.
Once done, drain the fried prawns on an absorbent paper. Similarly, re-fry the remaining prawns & set aside (covered with an absorbent paper)
For sauce :-
Heat a non-stick pan, add cashew nuts to the pan and dry roast for 4-5 mins on low -medium flame. Once done dish out in a bowl and set aside covered for later use
Heat 1.5 tbsp of veg oil in a non-stick pan. Add ginger + garlic to the pan and stir for 1-2 mins on medium flame
Next add chicken bouillon cube dissolved in water to the pan and let it come to a boil
Once it starts boiling add vinegar + sugar to the pan and mix well & boil for a minute
Add shaoxing wine + oyster sauce + red chilli sauce(sriracha) + soy sauce to the pan. Mix well
Add black pepper powder + garlic powder + scallions/green onions + red chillies to the pan. Mix well & stir for a minute
Next add the fried prawns + roasted cashew nuts + cornstarch slurry to the pan. Mix well until all the prawns are well coated with this yummy sauce. Cook for another 1-2 mins and switch off the gas.
Garnish with some fresh chopped scallions/green onions
Time to Taste :)
Serve hot with steamed boiled rice/ egg fried rice (my choice)/just like that with a chilled drink of your choice