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Go Bao Xia Qiu - Sichuanese Prawns with Cashew Nuts
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This is a modern version of a classic dish, gong bao chicken. It epitomises the complex flavours of Sichuan cookery with its mixture of sweet, sour, hot and numbing tastes.
Gewürztraminer with the fresh and graceful New Zealand style makes an attractive match for this Sichuan classic.
Typical values per serving:
This recipe was first published in January 2008.