Prawns with mushrooms and broccoli 

Ingredients

1 tbsp cornflour
1 pinch cayenne pepper
225 g (8 oz) large peeled prawns (uncooked)
2 tbsp soy sauce
25 g (1 oz) unsalted cashew nuts
120 g (4 oz) shitake mushrooms, halved
200 g (7 oz) broccoli, chopped into florets
1 clove garlic, crushed
1 cm (½ in) root ginger, chopped finely
2 spring onions, sliced diagonally
4 tbsp rice wine (or light sherry)

Mix cornflour with cayenne and use to coat prawns. Then sprinkle over soy sauce and toss together. Leave in a cool place for 30 minutes. Heat a wok until hot, add a little oil and fry cashews for 30 seconds, or until golden. Remove. Add mushrooms to wok and cook for 1 to 2 minutes. Add prawns and stir fry for 2 minutes, or until pink. Add broccoli, garlic, ginger and spring onion and stir fry for a further minute. Turn heat down to medium then add nuts and rice wine with a little water. Put a lid on wok and bubble for 1 minute.

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