Over the last few months I’ve amassed a fair collection of cookbooks from friends & family. Gok Cooks Chinese was given to me as a birthday present as I’d like to explore different cuisines outside of the western world. Lately I’ve been dipping my toes into cooking Chinese food as you can see in this soup post and this pork belly post. Today I present to you a dish that surprised me; it is something I wouldn’t think to order at a Chinese restaurant (I usually have my eyes set on the animals hanging by the window) but is a great prepare-it-yourself dish.
If you’re in the mood for something savory with a bit of crunch you’ll want to try this stir-fried prawn with cashews. I’ve adapted the recipe from Gok’s cookbook to save on preparation time without sacrificing flavor – as indicated by the fact that both BF and I licked our bowls clean.
Stir-fried prawns with cashews
4 tbsp veggie or fish stock
2 tbsp groundnut oil
2 cm piece of fresh ginger, peeled & sliced
2 garlic cloves, chopped
4 spring onions, thinly sliced, include both white and green parts
10 pre-cooked jumbo prawns or raw jumbo prawns peeled and de-veined
3 sticks celery, trimmed & thinly sliced on the diagonal
1/2 tsp chili flakes
salt & ground white pepper to taste
1 tsp Shaoxing rice wine or dry sherry
1 1/2 tsp light soy sauce
1 tsp fish sauce
pinch of sugar
100g cashew nuts (3/4 cup), unsalted
1 heaped tsp cornflour mixed with a little cold water
1 tsp sesame oil
Heat the oil in a wok or frying pan over high heat. Add ginger, garlic and spring onions and cook for 1 minute or until the garlic has softened and the ginger aromatic. If using raw prawns, add to wok/frying pan and cook for 1 minute then add celery and chili flakes. If using pre-cooked prawns, cook celery and chili flakes for 2 minutes then add prawns. (The original recipe calls for raw prawns but I used pre-cooked since that was what’s available at the grocery store, thankfully it didn’t detract from the flavor and took less time to prepare/cook.)
Add the 4 tablespoons of stock and season with salt and pepper. Add the Shaoxing rice wine, soy sauce and fish sauce. Taste, and if the mixture is too salty add a pinch of sugar. Add the cashews and cornflour mixture (to slightly thicken the dish).
Drizzle with sesame oil and serve with rice.