Prawns With Dried Chillies and Cashew Nuts: A Fiery, Flavorful Feast

The first time I tasted prawns with dried chillies and cashew nuts, I was a wide-eyed culinary student on a backpacking trip through Southeast Asia. I remember the vibrant hawker stall, the sizzling wok, and the explosion of flavors – the sweet, succulent prawns, the fiery chillies, the crunchy cashews, all dancing together in perfect harmony. It was a revelation, a dish that awakened my palate and inspired me to explore the magic of Asian cuisine. I’ve been chasing that perfect combination of textures and tastes ever since, and this recipe is my rendition of that unforgettable experience.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4
• Dietary Type: Pescatarian

Ingredients

• 500g large shrimp, peeled and deveined
• 1 dash salt and pepper
• 1 tablespoon cornflour
• 1 teaspoon minced garlic
• 10-12 dried chilies (or less if you don’t want it too spicy), snipped into small pieces
• ½ cm ginger, cut into thin slices
• 1 onion, cut into wedges
• 50g uncooked cashews

Sauce Ingredients

• 1 tablespoon oyster sauce
• 1 tablespoon light soya sauce
• 1 teaspoon instant chicken bouillon granules (optional)
• 1 teaspoon sesame oil
• 1 teaspoon sugar (to taste)
• ¼ teaspoon salt (to taste)
• ¼ teaspoon pepper
• ¼ cup water

Thickening (Combined)

• 1 teaspoon cornflour
• 2 tablespoons water

Equipment Needed

• Wok or large frying pan
• Small bowl for sauce mixture
• Slotted spoon or spider
• Paper towels

Instructions

1. Prepare the Prawns: In a bowl, lightly season the prawns with salt and pepper. Add the cornflour and toss well until the prawns are evenly coated. This will help them achieve a nice crispiness when fried. Set the seasoned prawns aside.
2. Fry the Cashews: Place the wok over medium-low heat and pour in enough oil for deep frying (approximately 1-2 cups). Add the uncooked cashews to the cold oil. Slowly heat the oil; this allows the cashews to cook evenly and develop a beautiful golden color. Fry the cashews until they turn lightly golden, being careful not to let them burn. Remove the cashews from the oil with a slotted spoon or spider and drain them on paper towels. Set aside.
3. Deep Fry the Prawns: Heat the same oil in the wok until it’s hot. Gently add the prawns to the hot oil, ensuring not to overcrowd the wok. Deep fry the prawns for 2-3 minutes, or until they turn pink and opaque. Remove the prawns from the wok with a slotted spoon or spider and drain them on paper towels. Set aside.
4. Sauté Aromatics: Remove all but approximately 2 tablespoons of oil from the wok. Heat the wok over medium heat. Add the ginger and garlic and fry until fragrant, about 30 seconds. Be careful not to burn the garlic.
5. Add Onions and Chilies: Add the onion wedges and dried chilies to the wok. Fry for about a minute, stirring constantly, until the onions are slightly softened and the chilies are fragrant. Adjust the amount of dried chilies according to your spice preference. Remember, you can always add more heat, but you can’t take it away!
6. Prepare the Sauce: In a small bowl, combine the oyster sauce, light soya sauce, instant chicken bouillon granules (if using), sesame oil, sugar, salt, pepper, and water. Mix well until the sugar is dissolved.
7. Combine and Thicken: Pour the sauce ingredients into the wok and bring to a boil. Add the pre-fried prawns to the wok. Mix briskly to coat the prawns evenly with the sauce.
8. Thicken the Sauce: In a small bowl, combine the cornflour and water for the thickening mixture. Stir until smooth. Pour the cornflour mixture into the wok while stirring constantly. Cook until the sauce thickens to your desired consistency.
9. Add Cashews and Serve: Toss in the fried cashews. Mix well to combine. Dish out and serve hot with rice.

Expert Tips & Tricks

• Prawn Prep is Key: Ensure your prawns are completely dry before adding the cornflour. This will guarantee a crispier coating. Pat them dry with paper towels.
• Spice Level Adjustment: For a milder dish, remove the seeds from the dried chilies before snipping them. You can also use a milder variety of chili.
• Don’t Overcook the Prawns: Prawns cook very quickly. Overcooking them will make them rubbery. Aim for just cooked through – they should be pink and opaque.
• Cashew Nuance: For an extra layer of flavor, toast the cashews in a dry pan before frying them in oil. This intensifies their nutty aroma.
• Make-Ahead Tip: You can prepare the sauce in advance and store it in the refrigerator. When ready to cook, simply proceed with the remaining steps.
• Spice Infusion: For an even deeper chili flavor, lightly toast the dried chilies in a dry pan before adding them to the wok. This will release their oils and intensify their heat.

Serving & Storage Suggestions

Serve the prawns with dried chillies and cashew nuts immediately after cooking for the best texture and flavor. It’s traditionally served with steamed white rice, which perfectly complements the rich sauce. A side of stir-fried green vegetables, such as bok choy or gai lan, adds a refreshing contrast.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a wok or frying pan over medium heat, adding a splash of water if needed to prevent sticking. The prawns may lose some of their crispness upon reheating. Freezing is not recommended, as it can affect the texture of the prawns.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	310 kcal	16%
Total Fat	18g	28%
Saturated Fat	3g	15%
Cholesterol	200mg	67%
Sodium	800mg	33%
Total Carbohydrate	15g	5%
Dietary Fiber	2g	8%
Sugars	5g	–
Protein	25g	50%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: To make this dish gluten-free, ensure that the oyster sauce and soya sauce are certified gluten-free. You can also substitute tamari for soya sauce.
• Vegetarian/Vegan: Replace the prawns with firm tofu or tempeh. Ensure the oyster sauce is replaced with a vegetarian/vegan mushroom-based oyster sauce substitute.
• Nut-Free: Substitute the cashews with toasted sunflower seeds or pumpkin seeds for a similar crunch.
• Spice Level: Adjust the number of dried chilies to your preference. You can also use chili flakes or chili paste to control the heat.
• Vegetable Additions: Add other vegetables, such as bell peppers, snow peas, or carrots, for added color and nutrition.

FAQs (Frequently Asked Questions)

Q: Can I use frozen prawns for this recipe?
A: Yes, you can use frozen prawns. Ensure they are fully thawed and patted dry before cooking.

Q: What if I don’t have oyster sauce?
A: If you don’t have oyster sauce, you can substitute it with a mixture of soya sauce, a touch of sugar, and a small amount of cornflour for thickening.

Q: How can I make the sauce thicker?
A: If you prefer a thicker sauce, add a little more cornflour to the thickening mixture.

Q: Can I use fresh chilies instead of dried chilies?
A: Yes, you can use fresh chilies. Adjust the amount to your spice preference. Remember that fresh chilies tend to be spicier than dried chilies.

Q: Can I use a different type of nut?
A: Yes, you can substitute the cashews with other nuts, such as peanuts or almonds. However, the flavor profile will be slightly different.

Final Thoughts

This recipe for prawns with dried chilies and cashew nuts is a vibrant and flavorful dish that’s surprisingly easy to make at home. Don’t be intimidated by the list of ingredients; the combination of sweet prawns, fiery chilies, and crunchy cashews is well worth the effort. I encourage you to try this recipe and adjust it to your own taste preferences. Whether you’re a seasoned cook or just starting out, this dish is sure to impress. I’d love to hear your feedback and see your creations, so please share your thoughts and photos! Why not pair this with a crisp, dry white wine like a Sauvignon Blanc for the perfect culinary experience?