I find good Chinese food really hard to come by in Berlin. Places such as Good Friends on Kantstraße or Peking Ente in Mitte serve up some pretty tasty dishes but I still find they lack the sweet and/or sourness of a dish or just need a bit more heat.
Kung Pao is one of my favourite dishes and I love to make this with prawns. It is salty and slightly sweet and has a little kick to it. I make this with stir fried peppers and cashew nuts.
400g large prawns (de-frosted if cooking from frozen)
1 red pepper (sliced)
1 green pepper (sliced)
2 cloves garlic (peeled and crushed)
1 large onion (peeled and thinly sliced)
1 tbpsn size fresh ginger (peeled)
2 tbpsn light soy sauce
2 tspn fish sauce
1 tbpsn red wine vinegar
75g cashew nuts
2 red chillies (sliced)
2 spring onions (finely chopped)
Juice of half a lemon
Heat 1 tbpsn sunflower oil in a large frying pan/ wok. Once hot add the onions, garlic and peppers. Stir fry for around 5 minutes.
Add the cashews and chillies and mix well. Then add the soy sauce, red wine vinegar and fish sauce. Bring to a high heat for around 5 minutes giving it a stir regularly. Pour in the lemon juice and mix again.
Add the prawns to the pan and cook until they are done. Usually just 3 minutes will do.
Take the pan off the heat and stir in fresh coriander and spring onions.
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