A stir fry recipe from Delia Smith.Serve with some plain boiled rice.
Ingredients
- 225 g large raw shelled tiger prawns
- 200 g purple sprouting broccoli cut on the diagonal into slices 1 cm thick and2.5 cm long, florets separated, 200 g
- 50 g unsalted cashews halved, 50 g
- 1 level tablespoon cornflour
- a good pinch a cayenne pepper
- 2 tablespoons japanese soy sauce
- 2 tablespoons groundnut oil or other flavourless vegetable oil
- 1 fat garlic clove peeled and chopped
- 1 level dessertspoon grated fresh root ginger
- 2 oz shiitake mushroom caps thickly sliced, stalks discarded
- 4 tablespoons rice wine
- 2 spring onions cut into 2.5 cm shreds, including the green parts
Servings:
Instructions
- Begin by placing the cornflour and cayenne in a bowl.Mix well, then toss the prawns into the bowl and mix well again, using your hands, until all the prawns are well coated.
- Sprinkle in the soy sauce and mix once again until they've all been coated with that, too. Then cover the bowl and leave in a cool place for about 30 minutes.
- Heat about a tablespoon of the groundnut oil (or other flavourless oil) in the pan or wok over a high heat. When it's really hot, add the cashews and stir-fry for 30 seconds or until golden, then remove them to a plate.
- Add the prawns and stir-fry for about 2 minutes, keeping them on the move and tossing them about all the time, until they turn pink.Then remove them to the plate, too, and keep warm.
- Add the remaining oil to the pan, along with the garlic and ginger. Let it cook for 30 seconds, then add the broccoli, mushrooms and 1/2 level teaspoon of salt. Stir-fry these over a high heat, again tossing them all around, for about a minute.
- Return the prawns and nuts to the pan, turn the heat down to medium, add the rice wine and 2 tablespoons of water and sprinkle in half of the spring onion shreds. Then put a lid on the pan and cook for a further minute.
- Serve straight away, with the rest of the spring onion sprinkled over.
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