Kung Po Prawns with Egg and Asparagus Fried Rice
- 60 grams raw tiger prawns, peeled and deveined
- Few pinches of salt
- Few pinches of ground white pepper
- 1 tbsp cornflour or potato flour
- 1 tbsp groundnut oil
- 1 tbsp Sichuan peppercorns
- 3 whole dried chillies
- 2 tsp shaoxing rice wine
- 1 small red pepper, deseeded and chopped into small chunks
- For the sauce
- 100ml vegetable stock
- 1 tbsp light soy sauce
- 1 tbsp ketchup
- 1 tbsp Chinkian black rice vinegar
- 1 tsp sriracha chilli sauce
- 1 tbsp cornflour
- 1 handful of dry roasted peanuts or cashew nuts
- 2 spring onions, sliced on the angle
- For the scrambled egg
- 1 tbsp peanut or vegetable oil
- 3 large free range or organic eggs, lightly beaten
- 1 pinch of sea salt
- 1 pinch of ground white pepper
- For the rice
- 2 tbsp peanut or vegetable oil
- 1 garlic clove, peeled and finely chopped
- 1 fresh sweetcorn, kernels with the core discarded
- 125 grams baby asparagus spears, sliced into 1 centimetre rounds, tip of the spears sliced into 2 centimetre pieces
- 80 grams Shimeji mushrooms, individual stems separated
- 800 grams cooked jasmine rice, cooled
- 3 tbsp light soy sauce
- 2 tbsp toasted sesame oil
- 1/4 tsp ground white pepper
- 3 spring onions, sliced on the angle
- For garnish:
- 1 red chilli, deseeded and finely chopped
1. Into a bowl, season the prawns with salt, white pepper and Sichuan pepper. Add the cornflour and mix well.
2. Into another smaller bowl, add the sauce ingredients together. Heat a wok over a high heat and when the wok starts to smoke, add the groundnut oil. Add the Sichuan pepper, dried chillies and fry for a few seconds. Then add the prawns and when they start to go pink add the peppers. Then add the shaoxing rice wine and cook for less than 30 seconds.
3. Pour in the sauce ingredients and bring it to the boil. When the sauce has reduced and is slightly sticky and has a thicker consistency add the dry roasted peanuts or cashew nuts followed by the spring onions and cook for 1 minute. Stir together well and the then transfer to a serving plate.
For the rice:
1. In a bowl beat 3 eggs and season with salt and pepper. Heat a wok over a medium heat and add a tablespoon of peanut oil. Pour in the beaten egg and then stir it to lightly scramble it. When the egg has turned golden and is still fluffy, take it off the heat and set to one side.
2. Reheat the wok over a high heat and when smoke starts to rise from the wok, add the peanut oil. Add the garlic and stir quickly for a few seconds. Then add the asparagus and sweetcorn and cook on a high heat for 2 minutes until the asparagus starts to turn a deeper green and the sweetcorn starts to turn golden yellow.
3. Add in the cooked rice and the mushrooms and toss together to combine all the ingredients. Cook it for 1-2 minutes and season with the soy sauce and some pepper and mix well.
4. Add the scrambled eggs back into the wok. Season with toasted sesame oil and ground white pepper and give it a few more stirs.
5. Add the peanuts and prawns and remove it from the wok and transfer it to a large serving plate, garnish it with freshly chopped chillies and serve immediately.