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.
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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.
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.
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