宫保虾仁（Stir Fried Prawns with Peanuts）

必选原料：虾仁200克，烤熟的果仁（花生仁或腰果）50克，大葱或小葱切小段100克。

可选辅料：1/3个胡萝卜切丁。

虾仁腌料：料酒（或白葡萄酒、苹果酒），白胡椒粉。

炒菜调料：姜两片，花椒一撮，干辣椒两个切段（不喜辣味可省略此调料），糖，盐。



制作：
1、 将虾仁与一勺料酒，一撮白胡椒粉抓匀，放置20分钟以上。
2、 （如是已熟虾仁，此步骤略过）锅里下一勺油烧热，下入虾仁翻炒至八成熟，出锅待用。
3、 锅里下一勺油烧热，下花椒，姜片，干辣椒，爆出香味，先下入胡萝卜丁翻炒几下，下入葱段翻炒15秒左右，再下入虾仁翻炒至熟。出锅前下果仁拌匀。

Prawn with peanuts (or cashew nuts, better flavour) is originally Sichuan style. Sichuan, a province located in southwest of China, once was also called the Kingdom of the Heaven for her beauty and rich in agriculture. Sichuan style meal is famous for its hot spicy flavour, though at least half of them are not spicy at all.

Ingredients:
1. prawn/large shrimp 200g (if frozen, defreeze them).
2. roasted peanuts/cashew nuts 50g.
3. leek/spring onion 100g (diced).
4. 1/3 of a carrot, cut into small cubes. This is optional, purely for giving richer colour to the dish.

Spicy ingredients for stir fry (if you cant get the pepper and don’t like hot spicy food, you can ignore the first two ingredients):
1. a pinch of brown pepper.
2. two chopped dried hot red chilli.
3. two pieces of ginger (the size of each piece just like a 50p coin).
4. salt and sugar.

Ingredients for seasoning the prawns:
1. a tbsp of white wine/cider, or a tsp of vodka.
2. a pinch of white pepper powder.

Method:
1. Seasoning the prawns with the alcohol and white pepper powder for 20 minutes.
2. (If the prawns are already cooked, ignore this step) add a tbsp of veg oil to a fry pan/wok. When the oil is hot, add in the prawns and stir fry till nearly well cooked (the colour change to orange, the prawns turn to white). Put them to a plate and clean the pan/wok.
3. Add a tbsp of veg oil to the fry pan/wok. As soon as the oil is hot, add in the brown peppers, red chilli and ginger. After 3 to 5 seconds, add in the carrots, stir fry for 5 seconds, then add in the leek/spring onion, continue stir fry for 15 seconds.
4. Add in the prawns, stir fry till well cooked (about 15 seconds, it is up to your hob and the flame).Add in the peanuts and blend well before transfer the meal to a plate.