Quick and delicious, this dish is begging to become a weeknight staple! I don't use the term 'firecracker' lightly, it's HOT, believe me! If you want to tone it down just leave out the chilli flakes, and only use a dash of chilli sauce. I used my stir fry sauce in the recipe as it's such a great base to Asian wok dishes, a jar will last you for ages so if you haven't done already, I would recommend whipping one up. There are lots of textures in this recipe and that is one of the reasons I love it so much. The combination of prawns, cashews and peppers is a winning one. Serve with rice or noodles.
225g raw king prawns
1 red pepper, chopped into bite sized pieces
1 green pepper, chopped into bite sized pieces
1 onion, roughly chopped
1 red chilli, finely chopped circles
30g cashew nuts, crushed
1 tsp dried chilli flakes
1 tbsp chilli sauce
4 tbsp stir fry sauce
Nut oil, for cooking
Rice or noodles, to serve
Start by placing the prawns in a bowl with 2 tbsp of the stir fry sauce, allow to marinade for 10 minutes.
Heat a wok or large pan with a glug of nut oil over a medium heat. Once hot throw in the fresh and dry chillies, stir and cook for around 15 seconds until they start to brown slightly.
Now add the onion and pepper, cook for a minute or two before adding the prawns, 2 tbsp stir fry sauce, chilli sauce and water. Cook until the sauce is thick and the prawns curl and have turned pink, adding the cashews in the last 30 seconds.
Serve immediately with your choice of noodles or rice.