Chilli, Lime, Prawn & Cashew Stir-Fry
Recipe: #30197
August 24, 2018
Categories: Shrimp, Rice, White Rice Cucumber, Asian, Wok/Stir-Fry, No Eggs, more
"From our daily newspaper The West Australian. Times are estimated."
Original is 4 servings
Ingredients
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- FOR STIR-FRY SAUCE
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Nutritional
- Serving Size: 1 (330.8 g)
- Calories 500.6
- Total Fat - 17.7 g
- Saturated Fat - 2.9 g
- Cholesterol - 157.4 mg
- Sodium - 822.3 mg
- Total Carbohydrate - 61.7 g
- Dietary Fiber - 9.3 g
- Sugars - 5.6 g
- Protein - 29.2 g
- Calcium - 124.3 mg
- Iron - 4 mg
- Vitamin C - 14 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Combine stir-fry sauce ingredients with 2 tablespoon of water in a small bowl and set aside.
Step 2
Heat a wok over a high heat and add 2 teaspoons of the oil and heat until surface shimmers slightly and add prawns and stir-fry for 2 minutes and then set aside in a bowl.
Step 3
Heat remaining oil in wok and add onion, broccolini, capsicum and sugar snap peas and stir-fry for 2 minutes and then return prawns to wok with stir-fry sauce and cook stirring, for 1 minute or until heated through.
Step 4
Stir in cashews and scatter with basil and extra cashews and serve with cucumbers and rice.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Choose shrimp that are firm to the touch and have a mild, ocean-fresh scent.
- For a sweeter stir-fry, use a red capsicum instead of a green one.
- Substitute snap peas with snow peas for a crunchier texture. The benefit of this substitution is that the snow peas will add a crisp texture to the dish, which is a nice contrast to the softness of the prawns and other vegetables.
- Substitute cashew nuts with almonds for a nuttier flavor. The benefit of this substitution is that almonds have a nuttier flavor than cashews, which will add a more robust flavor to the dish.
Vegetarian Variation Replace the prawns with vegan-friendly protein sources such as tofu or tempeh. Replace the kecap manis with a vegan-friendly alternative such as tamari or soy sauce. Omit the cashews and replace with a vegan-friendly nut or seed such as walnuts or pumpkin seeds.
Coconut Rice: A fragrant and delicious accompaniment to the Chilli, Lime, Prawn & Cashew Stir-Fry. Coconut rice is a classic Southeast Asian dish that is light and fluffy, with a creamy coconut flavour that pairs perfectly with the spicy prawn stir-fry.
Spicy Thai Mango Salad: A refreshing and zesty accompaniment to the Chilli, Lime, Prawn & Cashew Stir-Fry. This spicy Thai mango salad is full of flavour from the sweet mango, crunchy vegetables, and spicy Thai dressing. The sweetness of the mango and the spiciness of the dressing will balance out the heat of the stir-fry, creating an amazing flavour combination.
FAQ
Q: How do I make the stir-fry sauce?
A: In a small bowl, combine 1/2 red chilli (fresh, long, finely chopped), 2 tablespoons kecap manis, 2 tablespoons rice vinegar, 2 tablespoons lime juice, 1 teaspoon caster sugar, and 2 teaspoons cornflour with 2 tablespoons of water. Set aside.
Q: What vegetables should I use for the stir-fry?
A: You can use any vegetables you like for the stir-fry. Popular choices include carrots, onions, bell peppers, broccoli, mushrooms, and snow peas. Try to choose vegetables that are in season for the best flavor.
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Fun facts:
The red chilli used in the Chilli, Lime, Prawn & Cashew Stir-Fry is a staple ingredient in Thai cuisine. It was introduced to Thailand during the 16th century by Portuguese traders who brought it from South America.
The Kecap Manis used in this recipe is a sweet and savoury condiment that is popular in Southeast Asia. It is said to have been invented by the Chinese-Indonesian entrepreneur Liem Seeng Tee in the early 20th century.