Seafood - Prawn & Squid Stir-Fry

Recipe by Pappa Bear
READY IN: 50mins




  • Shell and de-vein the prawns.
  • Clean the squid, lightly cut a check pattern in the flesh and cut into. 1in squares.
  • Add the garlic, ginger, squid and prawns and mix gently.
  • Put the cashews in the wok and cover with water, bring this to the boil. Discard the water and allow the nuts to drain.
  • Heat the 2tbl oil in the wok and then add the cashews and stir-fry until golden brown then allow to stand.
  • Thinly slice the carrot and place in a saucepan with the drained bamboo shoots, cover in water and bring to the boil, simmer 1 min then drain.
  • Cut the spring onions diagonally into 2cm lengths.
  • Mix the soy sauce, sugar, corn flower and water.
  • Heat 2tea sps oil in the wok and stir-fry the prawns and squid until the squid starts to curl and the prawns change colour.
  • Add the cashews, carrots and bamboo shoots and spring onions and stir-fry about 30 seconds.
  • Add the water, soy etc and stir-fry until the sauce thickens.