INGREDIENTS:
6 king prawns, de-shelled
10g roasted cashew nuts
¼ onion, sliced
1 chilli, sliced
SEASONINGS:
140g Yeo’s Szechuan Kung Po Sauce
PREPARATION METHOD:
- Stir-fry the onion and chilli in heated oil for 1 minute.
- Add the prawns, cashew nuts and Kung Po Sauce.
- Stir through until prawns are cooked, serve hot.
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