King Prawns

• Pat 9 fresh raw king prawns dry with kitchen paper and add to a bowl with pinch sea salt, pinch MSG, pinch white pepper, dash rice wine and dash sesame oil. Mix briefly and set aside.
• In a bowl, add 1 tablespoon oyster sauce, 1 teaspoon light soy sauce, Dash dark soy sauce, 1/2 teaspoon tomato ketchup, Pinch white pepper, Pinch msg and 125 ml light chicken stock. Mix well and set aside.
• Heat a wok or large frying pan over a medium-high heat. Add 1 tablespoon sunflower oil. Add 1/2 onion, roughly chopped, the seasoned king prawns, 1/2 carrot, thinly sliced, 1 small handful tinned bamboo shoots, rinsed, drained and sliced, 1 small handful tinned water chestnuts, rinsed, drained and sliced and 1 handful raw cashew nuts. Stir-fry for 1-2 minutes until the prawns are just changing colour. Add 1 generous teaspoon chopped garlic in oil and stir fry for another 30-40 seconds. Add the prepared sauce, mix well and simmer for 1-2 minutes until the sauce reduces slightly. Add 1 teaspoon potato starch, mixed with 1 tablespoon water, stirring well (all of the mix may not be needed). Add 1 tablespoon rice wine and Dash sesame oil and mix well once more.
• Transfer king prawn with cashew nuts to a serving plate and serve with egg fried rice and prawn crackers.