Stir-fry prawns with mushroom & broccoli
Tender prawns are great in stir-fries, the cashew nuts give this dish an added crunch and the shiitake mushrooms are tender and full of flavour
What you need:
- 1 tbsp. cornflour
- pinch of cayenne pepper
- 225g tiger prawns, uncooked
- 2 tbsp. soy sauce
- spray oil for frying
- 25g unsalted cashew nuts
- 120g shiitake mushrooms, halved
- 200g broccoli, chopped into florets
- 1 clove of garlic, crushed
- 1 small piece of ginger root, finely chopped
- 2 spring onions, diagonally sliced
- 4 tbsp rice wine
What to do:
- Mix the cornflour and cayenne in a bowl, add the prawns and coat thoroughly, then mix in the soy sauce and leave in a cool place for about 30 minutes.
- Spray some oil into a wok and place over a high heat, add the cashews and stir-fry for 30 seconds or until golden, then remove them to a plate.
- Next add the mushrooms and stir fry for 1-2mins until golden.
- Add the prawns and stir-fry for about 1-2 minutes, until they turn pink. Add the remaining ingredients and stir fry for another minute.
- Return the nuts to the pan, turn the heat down to medium, add the rice wine and a little water, then put a lid on the pan and cook for a further minute.
- Serve with glass noodles or boiled rice.
This page can be found at: http://www.secretsauce.co.uk/fish-seafood/prawn-recipes/stir-fry-prawns-mushroom-broccoli/
A short link can also be used to view this page: http://bit.ly/gk6JQZ
Mushroom Bureau
Not only are mushrooms inexpensive and versatile, they are also satisfying, delicious and nutritious. Their succulent and unique meaty taste adds depth and gives a balanced flavour to dishes, making them a scrumptious meat substitute.
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