Prawn & Cashew Stir-Fry
CATEGORIES
INGREDIENTS
  • Cooking Time: 10
  • Servings: 4
  • Preparation Time: 20
  • 1/4 cup salt reduced chicken stock
  • 8 teaspoons salt reduced soy sauce
  • 2 teaspoons cornflour
  • 1 teaspoon white vinegar
  • 3 teaspoons vegetable oil
  • 1 large onion, cut into 16 wedges (about 1 cup)
  • 1 clove garlic, crushed
  • 1 medium red capsicum, cut into strips (about 1 cup)
  • 1/2 cup thinly sliced celery
  • 3 cups sliced mushrooms
  • 1 cup snow peas, stems removed
  • 375g peeled and deveined medium green prawns
  • 1/4 cup roasted cashew halves
  • 1/4 cup sliced spring onions/shallots
DIRECTIONS
  1. 1. In a small bowl, combine the stock, soy sauce, cornflour and vinegar.
  2. Mix well until smooth.
  3. 2. In a wok or large non stock frying pan, heat 2 teaspoons of oil over a medium high heat.
  4. Add onion, garlic, capsicum and celery. Cook, stirring, until tender, about 2 minutes.
  5. Add mushrooms; stir fry for 2 minutes.
  6. Add snow peas; stir fry until tender crisp, about 2 minutes.
  7. Place in a large bowl.
  8. Cover and keep warm.
  9. 3. Add remaining oil to the wok, over a medium-high heat.
  10. Add prawns and stir fry until just opaque and pink, about 3 minutes.
  11. 4. Return vegetables to wok. Add stock mixture; bring to the boil, stirring; simmer for 1 minute.
  12. Sprinkle with cashews and spring onions.
  13. Serve at once.
  14. COOK'S TIPS
  15. Freeze fresh green prawns when inexpensive. Place in a freezer proof container, filling three quarters full.
  16. Cover with water, seal; freeze for up to 3 months.
  17. To shell prawns, remove legs first.
  18. Peel shell off starting from the head.
  19. Holding the peeled section, gently pull tail shell until it slides off.