Prawn Stir-fry with Cashews

A vibrant, veggie-packed prawn stir-fry with toasted cashews, ginger, and chili, ready in just a few minutes.

Healthy Quick Seafood Stir-Fry Prawns Low Carb

Estimated Nutrition

Calories

406

kcal / serving

812 kcal total

Carbs

32g

per serving

64 g total

Fat

17g

per serving

34 g total

Protein

26.5g

per serving

53 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

1.5

tbsp

Soy Sauce

tbsp

Sweet Chilli Sauce

Fruits

piece

Lime

juice only

NutsSeeds

Cashew Nut

unsalted, to garnish

clove

Garlic

finely sliced

tsp

Chili Flakes

alternative to fresh chilli

OilsFats

tbsp

Vegetable Oil

tsp

Sesame Oil

Seafood

170

Prawn

cooked

Vegetables

300

Broccoli

cut into small florets

piece

Spring Onion

trimmed and sliced on an angle

piece

Chili

fresh, seeds and membrane removed, finely chopped

Ginger

fresh root, cut into thin batons

piece

Red Pepper

cut into strips

piece

Yellow Pepper

cut into strips

100

Beansprout

Method

Serve in bowls and garnish with the toasted cashews.

Cook for 4 minutes until the vegetables are tender.

Add soy sauce, sweet chilli sauce, sesame oil, and lime juice.

Cook broccoli in boiling water for 2 minutes, then chill in ice-cold water and drain.

Stir in peppers, prawns, beansprouts, and the drained broccoli.

Heat vegetable oil in a wok and stir-fry garlic, spring onions, chilli, and ginger for 2 minutes.

Toast cashews in a dry pan and crush them roughly.