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Prawn, Mangetout and Cashew Nut Stir-fry
Prawn, Mangetout and Cashew Nut Stir-fry is a modern Australian fusion recipe for a quick stir-fry dish of mixed vegetables, prawns (shrimp) and cashew nuts. The full recipe is presented here and I hope you enjoy this classic Australian fusion version of: Prawn, Mangetout and Cashew Nut Stir-fry.
prep time
15 minutes
cook time
15 minutes
Total Time:
30 minutes
Serves:
4
Rating: 
Tags : Vegetable RecipesFusion RecipesAustralia Recipes
This is an Australian-inspired stir fry for my wife, who loves cashew nuts. She was a bit dubious about having a dish without chillies (you can add sliced chilli if you like!) but the combination of two of her favourite foods, cashew nuts and prawns won her over.
Ingredients:
85g (3 oz) cashew nuts
3 tbsp groundnut (peanut) oil
4 spring onions, slivered
2 celery sticks, sliced thinly
3 carrots, finely sliced
100g (3 ½ oz) baby corn, halved lengthways
175g (6 oz) mushrooms, finely sliced
1 garlic clove, coarsely chopped
450g (1 lb) raw prawns, peeled
1 tsp cornflour (cornstarch)
2 tbsp soy sauce
50ml (3 tbsp) chicken stock
225g (1/2 lb) Savoy cabbage, shredded
Freshly-cooked rice, to serve
Method:
Place a wok or deep frying pan over medium heat. Add the cashew nuts and toast until they begin to brown. Remove with a slotted spoon and set aside.
Increase the heat to medium-high, add the oil to the pan and when hot use to stir-fry the spring onions, celery, carrots, baby corn for 3-4 minutes. Add in the mushrooms and cook until they become brown (about 5 minutes). Now mix in the garlic and prawns, stirring until the prawns turn pink (about 3 minutes).
Mix the cornflour to a slurry with the soy sauce and chicken stock. Pour the liquid over your ingredients and stir to combine. Add the savoy cabbage, mangetout (snow peas) and all but a few of the toasted cashew nuts. Stir-fry everything for a further 2 minutes.
Serve hot on a bed of freshly-cooked rice. Garnish with the reserved cashew nuts.
