Put 200 g Raw king prawns, 6 tablespoon Cornflour (corn starch), 1 teaspoon White pepper and 2 tablespoon Dark soy sauce into a bowl. Mix well to coat all of the prawns and then set aside.
Heat a dry frying pan over a medium heat and add 40 g Cashews. Toast for 3-4 minutes, tossing regularly. Once toasted set aside.
In a small bowl, mix together 2 tablespoon Cornflour (corn starch) and 4 tablespoon Water.
In a small sauce pan, add 120 ml Water, 2 tablespoon Hoisin sauce, 1 tablespoon Brown sugar, 1.5 tablespoon Tomato ketchup, 1 tablespoon Tomato puree and 2 tablespoon Mirin.
Bring to the boil and then simmer for 5 minutes, whisking regularly.
Add the cornflour slurry a little at a time, stirring continuously. Keep adding the slurry until the sauce has thickened enough to coat the back of a spoon. Remove from the heat and set aside.
Heat 1 tablespoon Sesame oil over a medium heat and add 2 Garlic cloves. Fry for just 15 seconds, then add 1 Shallot, and 1 Red bell pepper. Cook for a further 2 minutes.
Add 50 g Bamboo shoots, 60 g Water chestnuts and 1 Bird's eye chilli. Stir fry for a further minute.
Add the coated king prawns and cook for 3 minutes.
Add the Kung Po sauce andook for 5 minutes.
Add the toasted cashews and mix in.
Serve topped with sliced spring onions and sesame seeds.
Notes
Try to use a large wok if you can, as it means there is enough space for all the ingredients to cook and everything isn't on top of each other.
You can make this in advance by preparing all the ingredients and making the sauce and then keeping it in the fridge until you are ready to cook.
Make sure you don't overcook the prawns, otherwise they will become chewy.