Prawn and Cashew Asian Stir-Fry
The key to a stir-fry is keeping things crunchy and so always cook your vegetables for a little less time than you think. Red cabbage is a fantastic addition to salads and stir-fries, as it adds colour, flavour, texture and crunch.
1 tbsp sesame oil
1 onion, chopped
2 garlic cloves, chopped
½ red or green chilli, deseeded and chopped
2 red peppers, chopped
2 courgettes, chopped or spiralised
8 tenderstem broccoli spears
½ red cabbage, chopped
3 tbsp tamari sauce
1 tsp stevia (if you need to add a little bit of sweetness)
1 tbsp tahini
juice of 1 lemon
1 tbsp almond butter
a handful of cashews
a handful of coconut chips
20 raw king prawns, shelled and deveined
Preheat the oven to 180°C/gas mark 4.
Heat the sesame oil in a large wok over a high heat. Add the onions, garlic, chilli, red peppers, courgettes, broccoli and red cabbage, followed by the tamari, stevia, tahini, lemon and almond butter. Stir well.
Put the cashews and coconut chips on a baking tray and toast in the oven for a few minutes until golden brown. Remove from the oven.
Add the prawns to the wok and cook for a few minutes until the prawns turn a pale orange colour and are cooked through. Serve with a sprinkling of the toasted cashews and coconut chips.
Prawns are a great source of protein and soak up flavours from other ingredients really well, making them perfect for spicy dishes.
Extracted from Clean and Lean for Life: The Cookbook by James Duigan (Kyle Books, approx €17.50). Photograph by Claire Winfield.