Succulent king prawns wrapped in a crispy corn flour batter smothered in a rich tangy, spicy sauce served with crunchy vegetables and milky cashew nuts. This dish originates from the Sichuan province of China, around 1820-1860, named after a Palace Guardian whose title was ‘Gongbao’ 

Making the sauce 

Place a large saucepan on a medium heat and add all the sauce ingredients, apart from the corn flour slurry. Bring to the boil and then simmer for five minutes. 

 

Slowly pour the corn flour into the sauce, a little at a time, stirring continuously until you have the desired consistency. Leave to one side. 

 

In a large saucepan heat the oil to 170c, the oil needs to be deep enough so that the King Prawns can float in the oil without touching the bottom of the pan. 

 

Place King Prawns into a large bowl, add the beaten egg, a pinch of salt and mix well. In another large bowl add the corn flour, dredge each king prawn in the flour and bang off excess. Gently drop the king prawns into the oil and fry for around 2 to 3 minutes or until completely cooked. Remove king prawns and drain over a wire rack. 

 

Place a wok over a medium to high heat, add 1 tbsp oil along with the garlic and fry for 15 seconds. Add onion and red pepper and fry for a further minute. Add bamboo shoots, water chestnuts and chilli, stir-fry for 1 more minute. Now add the prepared sauce and heat thoroughly, before turning off the heat and finally adding the cooked king prawns and cashew nuts. Coat in the sauce and transfer to a serving plate. 

 

Recipe from my Chinese Takeaway Cook Book