Seafood - Prawn & Squid Stir-fry

Total Time: 50 mins Preparation Time: 40 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 shell and de-vein the prawns.
• 2 clean the squid, lightly cut a check pattern in the flesh and cut into. 1in squares.
• 3 add the garlic, ginger, squid and prawns and mix gently.
• 4 put the cashews in the wok and cover with water, bring this to the boil. discard the water and allow the nuts to drain.
• 5 heat the 2tbl oil in the wok and then add the cashews and stir-fry until golden brown then allow to stand.
• 6 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.
• 7 cut the spring onions diagonally into 2cm lengths.
• 8 mix the soy sauce, sugar, corn flower and water.
• 9 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.
• 10 add the cashews, carrots and bamboo shoots and spring onions and stir-fry about 30 seconds.
• 11 add the water, soy etc and stir-fry until the sauce thickens.