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© 2018 Ching He Huang. All rights reserved.

Prawn And Cashew Nut Stir Fry

Serves : 2 Preparation 5 mins Cooking 7 mins Total 12

Nutrition facts: 616.00 calories 31.60g protein 22.90g carbs 8.90g sugars 44.70g fat 8.70g 6.40g fibre 1188.00mg sodium

Ingredients: 200g cooked peeled, tail on Prawn 1 large bunch of tender, sliced to 1 inch pieces Asparagus 1 inch piece of fresh root, peeled and finely grated Ginger 1 large, slice in half and then half moon slices on the angle Carrot 1 x 150g packet raw Cashew nut 1 tablespoon Groundnut oil 1 small splash Water 1 tablespoon Shaosing rice wine 2 tablespoons Low sodium light soy sauce 1 teaspoon + 1 tablespoon cold water Cornflour 1 teaspoon Toasted sesame oil A healthy, quick and easy recipe!

Prawn And Cashew Nut Stir Fry

Serves : 2
Preparation time 5 Minutes
Cooking time 7 Minutes

per serving

Cals

616.00

Protein (g)

31.60

Carbs (g)

22.90

Sugars (g)

8.90

Fat (g)

44.70

Sat Fat (g)

8.70

Fibre (g)

6.40

Sodium (mg)

1188.00

seafood

Source from

Ching He Huang Web Site

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About the recipe

A healthy, quick and easy recipe!

Ingredients

Prawn - 200g cooked peeled, tail on
Asparagus - 1 large bunch of tender, sliced to 1 inch pieces
Ginger - 1 inch piece of fresh root, peeled and finely grated
Carrot - 1 large, slice in half and then half moon slices on the angle
Cashew nut - 1 x 150g packet raw
Groundnut oil - 1 tablespoon
Water - 1 small splash
Shaosing rice wine - 1 tablespoon
Low sodium light soy sauce - 2 tablespoons
Cornflour - 1 teaspoon + 1 tablespoon cold water
Toasted sesame oil - 1 teaspoon

Steps

Prepare all the ingredients.
Heat a wok over high heat and add the groundnut oil. Add the ginger and cook stirring for a few seconds and then add in the asparagus and the carrots and give it a good stir cooking for 1 minute. Then add a small splash of cold water around the rim of the wok to help create some steam to help the vegetables cook. Then add in the cashew nuts and toss together. Follow by adding in the cooked prawns, give that a good mix and then its time to season. Season with rice wine, low sodium light soy sauce toss well. Prepare some cornstarch slurry by adding the cornflour paste and pour in and stir in well coating all the ingredients. Add a last splash of toasted oil incorporating all the seasonings well and transfer to a serving dish.
Serve immediately with Jasmine rice or brown rice.

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Ingredients

Prawn - 200g cooked peeled, tail on
Asparagus - 1 large bunch of tender, sliced to 1 inch pieces
Ginger - 1 inch piece of fresh root, peeled and finely grated
Carrot - 1 large, slice in half and then half moon slices on the angle
Cashew nut - 1 x 150g packet raw
Groundnut oil - 1 tablespoon
Water - 1 small splash
Shaosing rice wine - 1 tablespoon
Low sodium light soy sauce - 2 tablespoons
Cornflour - 1 teaspoon + 1 tablespoon cold water
Toasted sesame oil - 1 teaspoon