King Prawn Stir Fry with Bean Sprouts and Cashews

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2 people
Meal course
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1 .
For the sauce
1 whole
Red chilli - deseeded and finely chopped
3 whole
Garlic clove - peeled and finely chopped
1 whole
Lime - Juice
3 tbsp
Fish sauce
1 tbsp
200 grams
King prawns
2 grams
For the stir fry
1 whole
Red pepper - deseeded and finely sliced
50 grams
Tenderstem broccoli - halved
50 grams
Asparagus stalks - sliced in half lengthways
2 whole
Baby courgettes - sliced into thin rounds
80 grams
Water chestnuts
1 tbsp
1 tbsp
Sesame oil
1 tbsp
Bean sprouts
1 Pack
2 tbsp
Light soy sauce
1 tbsp
Fish sauce
1/2 whole
Lime - Juice
35 grams
Cashew nuts
King Prawn Stir Fry with Bean Sprouts and Cashews
  1. Blend together the ingredients for the sauce until smooth and marinate the king prawns in the juice for 20-30 minutes.
  2. Heat both sorts of oil in a wok or large frying pan and fry for pepper, tenderstem, asparagus and courgettes for a few minutes until softened slightly. Add the water chestnuts, beansprouts, soy sauce, fish sauce and lime juice to the pan and bring the mixture to the boil.
  3. Stir in the noodles and the prawns and cook until the prawns have just turned pink. Divide your stir fry between 2 plates and top with the toasted cashews before devouring.

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