If you fancy takeaway vibes but prefer to cook it yourself at home, try this very simple recipe for Kung Pao prawns courtesy of Olive Magazine with my personal variation. You can buy the prawns from Viviers UK in Camber Dock in Old Portsmouth. The dish allegedly received its name because it was frequently served to Dīng Bǎozhēn (1820-86), a Qing dynasty official who served as the governor of Sichuan province from 1876 to 1886. His unofficial title was gōng bǎo, meaning 'palace guardian'. The Sichuan peppercorns used in this dish gives a distinctive aroma and flavour. You can find the Sichuan pepper easily at the local Chinese grocery stores. The recipe takes 10 minutes to cook and for 2 people requires: 150g raw prawns (300g in shell yields 150g, or 14 prawns) 1 tablespoon groundnut oil 2 tablespoon cashew nuts 2 cloves of garlic, minced 1 tablespoon minced ginger 1/2 teaspoon chilli flakes 1/2 teaspoon ground Sichuan peppercorns 4 spring onion, sliced For the s...