Prawn, Sweet Peppers and Cashew Nuts

My version of the classic chinese take away dish using sweet bell peppers and honey to give the dish a delicious sweet taste. Green beans, onion and celery also give the dish some crunch. Like many Chinese dishes this is very quick and easy to cook.

Serve with your choice of rice or noodles.

What’s needed

12-14 Raw King prawns – peel, devein and butterfly

4 cloves garlic – finely chopped

Thumb sized piece of ginger – peel, cut into fine match sticks

1 tablespoon corn flour – dissolved in 50ml warm water

Dash of shaoxing  rice wine

1 tablespoon of honey

1 teaspoon of five spice

2 tablespoons of soy sauce

handful of trimmed fine green beans – cut into batons

handful of cashew nuts

1 stick of celery – cut into 2cm cubes

1 medium brown onion – cut into 2-3cm cubes

1 yellow bell pepper – cut into 2-3cm cubes

1 orange bell pepper – cut into 2-3cm cubes

Black pepper to season

1 tablespoon wok oil

Serve with choice of rice or noodles.

Get cooking

1. Start by adding oil to your wok and heat till smoking hot. keep your hob on full heat for the whole cooking process, remove wok from heat when needed rather than reduce heat.

2. Fry the chopped garlic and ginger for 1 minute. Remove wok from heat if required to prevent burning.

3. Add the vegetables to the wok and stir fry for 1 minute. Then add the King prawns and continue to stir fry for 1-2 minutes

4. Now add the corn flour (dissolved in water),  2 tablespoons soy sauce, a tablespoon of honey, dash of shaoxing rice wine and teaspoon five spice. Stir fry for 1 minute, until the sauce starts to bubble.

5. Taste test – add more honey if more sweetness is required or more soy sauce if you require more seasoning. Crack a little black pepper through the dish.

6. Serve with rice/noodles and enjoy.

   

   

   Prawn and cashew nut with sweet peppers