Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.
Chinese Prawns with Cashew Nuts, Asparagus & Pak Choi
This 10 minute recipe was inspired by a favourite dish from a favourite restaurant (@hakkasanhanway ) that I haven’t visited for far too long! I must rectify that this summer! Their version produces crispy prawns (I think by frying in more oil) and I didn’t really achieve that here but all the same, I was really chuffed with the result! The cornflour and egg gives the prawns a slight coating. If you did want the prawns crispy you could fry in oil but I simply stir fried them and then added the rest of the ingredients to create a sticky sauce.
Prep: 5 minutes
Cooking: 5 minutes
Total: 10 minutes
2 tbsp ground nut oil 24 large king prawns 1 tbsp cornflour 1 beaten egg 4 tbsp soy sauce 2 tbsp rice wine 2 tbsp honey 4 tbsp cashew nuts 1 garlic clove crushed 1 chilli deseeded and chopped 150g asparagus trimmed and cut into 5cm pieces 150g Pak Choi
Toss the prawns in the cornflour.
Whisk the egg together with 1 tbsp each of soy and rice wine. Pour over the prawns.
Heat the oil in a pan and when hot, remove the prawns from the eggy mixture using a slotted spoon and add them to the pan. Sir fry for a couple of minutes. Once the prawns have turned pink lift them out.
Add the asparagus, cashew nuts, garlic and chilli to the pan. Stir fry for a couple of minutes before adding the Pak Choi. Give the Pak Choi a minute to start wilting then return the prawns together with the remaining rice wine, soy and the honey. Cook for 1 minute and serve.