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

By Sarah Murphy
  • 15 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


  • 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


  • 1
    Slice 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.
  • 2
    In a bowl, combine flour and spice. Toss squid and prawns in flour mixture, shaking off excess.
  • 3
    Heat half the oil in a wok on high. Stir-fry seafood in batches for 3 minutes or until cooked. Transfer to a heatproof bowl.
  • 4
    Add 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.


  • Use firm white fish instead of squid, if preferred.