SEAFOOD - PRAWN & SQUID STIR-FRY

Steps:

• 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.