Save to your scrapbook
Go Bao Xia Qiu - Sichuanese Prawns with Cashew Nuts
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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 Tue Jan 01 00:00:00 GMT 2008.