INGREDIENTS: 8 king prawns 10g cashew nuts 10g carrot, diced 10g water chestnuts 3g chilli, chopped
SEASONINGS: 1 tbsp Yeo’s Szechuan Kung Po Sauce 1 tbsp Yeo’s Chilli Sauce with Garlic 2 tsp Yeo’s Light Soy Sauce
PREPARATION METHOD: -Coat the king prawns with self-raising flour and deep fry until done. Drain well and set aside.
- Stir-fry the carrot and water chestnuts, add the king prawn, chilli, cashew nuts and all seasonings, cook for another 2 minutes and serve immediately.
