Seafood - Prawn & Squid Stir-Fry
photo by Pappa Bear
- Ready In:
- 50mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 3 medium squid
- 1 lb green prawns
- 2 teaspoons peanut oil
- 8 ounces raw cashews
- 2 tablespoons peanut oil
- 4 spring onions
- 1 garlic clove (chopped)
- 1 inch green ginger, chopped
- 1 (10 ounce) can bamboo shoots (Sliced)
- 1 carrot
- 3 teaspoons cornflour
- 2 teaspoons soy sauce
- 2 teaspoons sugar
- 2 teaspoons peanut oil
- 1⁄2 cup water
directions
- Shell and de-vein the prawns.
- Clean the squid, lightly cut a check pattern in the flesh and cut into. 1in squares.
- Add the garlic, ginger, squid and prawns and mix gently.
- Put the cashews in the wok and cover with water, bring this to the boil. Discard the water and allow the nuts to drain.
- Heat the 2tbl oil in the wok and then add the cashews and stir-fry until golden brown then allow to stand.
- Thinly slice the carrot and place in a saucepan with the drained bamboo shoots, cover in water and bring to the boil, simmer 1 min then drain.
- Cut the spring onions diagonally into 2cm lengths.
- Mix the soy sauce, sugar, corn flower and water.
- Heat 2tea sps oil in the wok and stir-fry the prawns and squid until the squid starts to curl and the prawns change colour.
- Add the cashews, carrots and bamboo shoots and spring onions and stir-fry about 30 seconds.
- Add the water, soy etc and stir-fry until the sauce thickens.
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