Crispy seafood, vegetable and cashew stir-fry
Get dinner on the table in just 25 minutes with this seafood, vegetable and cashew stir-fry recipe. Simple yet packed with flavour, this dish is delicious served with steamed rice or noodles
- 15 mins preparation
- 10 mins cooking
- Serves 4
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Ingredients
- 600 gram cleaned squid hoods
- 2 tablespoon rice flour
- 1 tablespoon five-spice powder
- 12 medium prawns, peeled, deveined, tails intact
- 1 1/2 tablespoon vegetable oil
- 1 red onion, cut into wedges
- 2 garlic cloves, crushed
- 100 gram snow peas, sliced
- 1 carrot, julienned
- 1 teaspoon chilli flakes
- 200 gram red cabbage, shredded
- 2 tablespoon sweet chilli sauce
- 1 tablespoon soy sauce
- 1 tablespoon water
- 1/2 cup roasted unsalted cashews, chopped
Method
- 1Slice squid open lengthways and use the tip of a small, sharp knife to score a diamond pattern on the inside surface. Cut into 4cm pieces.
- 2In a bowl, combine flour and spice. Toss squid and prawns in flour mixture, shaking off excess.
- 3Heat half the oil in a wok on high. Stir-fry seafood in batches for 3 minutes or until cooked. Transfer to a heatproof bowl.
- 4Add remaining oil to wok and swirl to coat surface. Stir-fry onion and garlic for 2 minutes. Add snow peas, carrot and chilli flakes, frying for 1 minute. Return seafood to wok with cabbage, tossing to combine. Add combined sauces and water, tossing for 1 minute until heated. Serve topped with cashews.
Notes
- Use firm white fish instead of squid, if preferred.
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