PRAWN CASHEW NUT STIR FRY
PRINT RECIPE PDF

Prawn cashew nut stir fry is a version of the ever-popular chicken cashew nut stir fry. It’s quick and easy to prepare, making it perfect for a busy weeknight.

Prawn cashew nut stir fry is a version of the ever-popular chicken cashew nut stir fry. It’s quick and easy to prepare, making it perfect for a busy weeknight.

This stir fry doesn’t skimp on the sauce or the cashew nuts – two very important factors in this dish! Let me know what you think.

 

PRINT RECIPE PDF

 

Prawn cashew nut stir fry is a version of the ever-popular chicken cashew nut stir fry. It’s quick and easy to prepare, making it perfect for a busy weeknight.

PRAWN CASHEW NUT STIR FRY

Keyword: MAIN MEALS, SEAFOOD
Difficulty: Easy
Ready In: 25 minutes
Serves: 4

Prawn cashew nut stir fry is a version of the ever-popular chicken cashew nut stir fry. It’s quick and easy to prepare, making it perfect for a busy weeknight.

QUICK PRINT

Ingredients

SAUCE

  • 1 Tbsp cornflour
  • 1/2 cup water (125ml)
  • 3 Tbsp Chinese cooking wine
  • 2 Tbsp oyster sauce
  • 3 Tbsp soy sauce
  • 1 Tbsp white vinegar
  • 1 tsp brown sugar

STIR FRY

  • 1 broccoli
  • 1 green capsicum
  • 100 g sugar snap peas (3.5oz)
  • 2 spring onions
  • 2 cloves garlic
  • 3 tsp sesame oil, divided
  • 400 g raw shelled prawns (14oz)
  • 2 x 250 g microwave pouches of brown rice (2 x 8.8oz)
  • 3/4 cup roasted, salted cashews (105g)

Instructions

  1. PREPARE SAUCE

    In a medium-sized bowl, dissolve the cornflour in a little of the water. Add remaining water and the rest of the sauce ingredients. Whisk until well combined.

  2. PREPARE VEGGIES

    Chop broccoli into florets, dice capsicum into 1-2cm squares and cut peas in half. Thinly slice spring onions and crush garlic.

  3. COOK STIR FRY

    Heat 1 teaspoon sesame oil in a wok or large frying pan over a high heat and cook prawns and garlic for a couple of minutes, until prawns are no longer translucent and are just cooked through. Remove into a bowl.

  4. Add remaining sesame oil to the wok, followed by broccoli, capsicum and peas. Stir fry for 2-3 minutes, until veggies are tender.

  5. Meanwhile, microwave rice according to instructions on the packet.

  6. Pour stir fry sauce into the pan and add the prawns back in. Simmer for 2 minutes, until sauce has thickened slightly. Stir in cashews. Season to taste with black pepper.

  7. SERVE

    Divide rice between individual serving bowls. Top with stir fry and finish with a sprinkle of spring onions.

Recipe Notes

WINE MATCH: Choose a Sauvignon Blanc.
GLUTEN-FREE OPTION: Make sure cornflour is gluten-free. Chinese cooking wine usually contains wheat. You can replace with a pale dry sherry, gin, dry white wine or apple juice. Use gluten-free oyster sauce and soy sauce.
INGREDIENT SWAPS: Chicken is a great alternative to prawns - try diced chicken tenderloins or chicken thighs. Diced rump steak would also work well. Veggies can be replaced with what you have on hand - try mushrooms and courgettes. Any colour capsicum will work well.
STORING AND REHEATING: Store individual servings in airtight containers and reheat in the microwave.

 

ALSO ON THE MENU

 

WANT TO SHARE?

Leave a Reply

Your email address will not be published. Required fields are marked *