Kung Pao Prawns

A seafood version of traditional "Kung Pao" chicken. Instead of chicken, I used shelled prawns as the primary ingredient. The classic "kung Pao" dish is named after a late Qing Dynasty official(Ding Baozhen), whose title was "Kung Pao/宮保" (palatial guardian in English).

Ingredients	Marinade	Sauce
250 g Shelled prawns Frying oil 3-4 10 g Dried red chillies 1/2 tbsp Szechuan red peppercorns 3-4 slice Ginger root 1 stalk Spring onion, cut into chunks 1/4 cup Peanuts or cashew nuts	1 tsp Jiafan rice wine 1/3 tsp Salt 1/3 Egg white 1/2 tbsp Cornstarch	1/2 tbsp Dark soya sauce 1 tsp Jiafan rice wine 1/2 tsp Mined garlic 1/2 tsp Sesame oilangiesrecipes 1/3 tsp Sugar 1 tsp Rice vinegar 1/2 tsp Salt 1 tbsp Cornstarch 1/2 tbsp Water

1. Rinse the shelled shrimps and wipe dry. Mix with marinade and set aside for 30 minutes. In a small bowl, place all the ingredients for the sauce and mix well.
   
2. Heat some oil in wok to 205C/400F. Add marinated shrimps and cook until the colour has turned to pink. Pour off all but one tablespoon of the oil and reheat the wok.
   
   
3. Stir in chillies, peppercorns and spring onion chunks until fragrant. Return the shrimps to the wok. Stir briefly and add in sauce mixture. Cook until the sauce has thickened. Sprinkle the nuts over and toss briefly. Transfer them to a serving dish.