5 tbsp light soy sauce, 5 tbsp white wine, 1 dried red chilly (finely chopped), 2 garlic cloves (finely sliced), 2 tsp grated ginger, 5 tbsp water, 1 ¼ lbs king sized prawns, 5 spring onions (sliced), 3 oz cashew nuts, 3 tbsp peanut oil, 2 tbsp cornflour
Mix the soy sauce, white wine, chillies, garlic, ginger and water together in a big bowl and stir. Add the prawns, spring onions, cashew nuts and mix again. Cover it and leave to marinate in the fridge for at least 2 hours. Stir from time to time. Heat the oil in a wok. Drain the prawns, nuts and onions from the marinade and add to the hot oil. Stir fry for about 2 minutes, turning from time to time. Add the cornflour to the marinade and stir until the cornflour has broken down. Add this to the pan and stir fry till the prawns are coated in sauce. This will take upto 30-40 seconds. Serve with boiled rice.