Kung Pao Shrimp - Serves 2

Preparation time: 5 minutes

Cooking time: 10 minutes

Ingredients

• 300g giant uncooked shrimp
• 3 teaspoons corn-starch
• 1 red onion
• 2 sweet, pointed peppers
• 1 yellow pepper
• 1 green pepper
• 1 tbsp vegetable oil
• 5 mixed chillies
• 3 garlic cloves
• 2cm ginger
• Cashew nuts
• Coriander
• 3 chopped spring onions
• 1 sliced lemon
• Sauce
• 1 tbsp light soy
• 2 tbsp Hoisin sauce
• 1 tbsp rice wine vinegar
• 2 tsp sugar
• 40ml vegetable stock
• 1 tsp brown sugar
• Sesame seed oil
• 1 tbsp dark soy sauce

Method

1. Combine the 2 tsp corn-starch and dark soy sauce to create a marinade for the shrimp. Brush over the shrimp and leave for 20 minutes
2. Slice the green, yellow, and sweet pointed pepper into long thin strips
3. Deice a red onion and set aside
4. To make the sauce combine the light soy, hoisin, rice wine vinegar, 1 tsp corn-starch, sugar, stock, brown sugar, and sesame seed oil
5. Over a hot Kadai attach the Tripod and Cooking Bowl
6. Add the vegetable oil to the Cooking Bowl and start to fry the chilies, onion, and garlic together
7. Then add in the peppers with the ginger and fry for 5 minutes
8. Add the marinated prawns into the mix and fry for 3 minutes (or until pink)
9. Pour in the sauce and continue to cook until it has thickened
10. Once ready serve the Kung Pao shrimp with fluffy rice
11. Garnish with cashew nuts and spring onions