Kung Pao Prawns

Ingredients:

450 g prawns, peeled and deveined

AJI-NO-MOTO UMAMI Seasoning

3 tbsp oyster sauce

1 tbsp hoisin sauce

1 tbsp dry sherry

1 tbsp cornstarch

peanut oil (for frying)

4 small dried red chili peppers

½ cup cashew nuts

3 cloves garlic, minced

1 teaspoon ginger, minced

2 green onions, sliced

Sauce:

2 tbsp soy sauce

1 tbsp white wine vinegar

1 tbsp dry sherry

3 tbsp chicken broth

2 tsp sugar

2 tsp cornstarch

salt and pepper to taste

steamed rice

Procedure:

• In a bowl, combine sherry, cornstarch salt and pepper. Mix well. Add shrimp and stir to coat. Let it marinate for a short while. In another bowl, combine all sauce ingredients and mix well. Set aside.
• Heat the wok to medium heat, add a tablespoon of oil and add dried chilies and stir fry until they begin to char (just starting to turn black but do not completely char them). Remove from pan and set aside.
• Add a tiny bit more oil. Add garlic and ginger, stir- fry for 15 seconds. Add prawns and stir fry until they become orange.
• Add peppers, cashew and green onions to the pan. Add the oyster and hoisin sauces.
• Increase the heat, pour the sauce into the pan and season with AJI-NO-MOTO UMAMI Seasoning.
• Stir until thickened and bubbly. Serve with white rice.