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    Go Bao Xia Qiu - Sichuanese Prawns with Cashew Nuts

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    Go Bao Xia Qiu - Sichuanese Prawns with Cashew Nuts

    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.

    • Preparation time: 15 minutes
    • Cooking time: 12 minutes to 15 minutes
    • Total time: 27 minutes to 30 minutes 30 minutes

    Serves: 2


    • 250g raw tiger prawns, peeled and butterflied
    • 200ml groundnut oil
    • 6 dried chillies, halved and seeded
    • 1 tsp Sichuan peppercorns
    • 2cm fresh root ginger, peeled and thinly sliced
    • 3 garlic cloves, thinly sliced
    • 4 salad onions, white parts only, thickly sliced
    • 2 tbsp chicken stock or water
    • 75g roasted cashew nuts
    • Marinade
    • ½ tsp salt
    • 1 tsp Chinese cooking wine or Shaoxing wine
    • 1 tbsp egg white
    • 1 tbsp cornflour
    • Sauce
    • 2 tbsp white sugar
    • ¾ tsp cornflour
    • ½ tsp dark soy sauce
    • 1½ tbsp balsamic vinegar
    • 1 tbsp chicken stock or water


    1. Mix the prawns well with the marinade ingredients. Stir the ingredients for the sauce together in a small bowl until all the lumps disappear. Heat the oil in a wok to 150°C, or until a cube of bread turns golden in 45 seconds. Add the prawns and fry for 3–5 minutes until pink but not fully cooked. Remove the prawns with a slotted spoon and set aside.
    2. Pour off all but 3 tbsp oil. Return to the stove over a high heat, add the chillies and Sichuan pepper and stir-fry briefly until you can smell their spiciness. Add the ginger, garlic and salad onion and continue to stir-fry for about 30–40 seconds. Tip in the prawns and mix. Add the chicken stock or water and bring to the boil.
    3. Give the sauce a stir. Check the prawns are cooked through, then add the sauce to the wok, stirring briskly as it thickens. Finally, add the cashew nuts, mix everything together and tip onto a warm serving dish.

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    Drinks recommendation

    Gewürztraminer with the fresh and graceful New Zealand style makes an attractive match for this Sichuan classic.


    Average user rating

    5 stars