Seafood & Cashew Stir-fry

SERVES 4 PREPARATION 15 MINUTES COOKING 10 MINUTES

600g cleaned squid hoods

2 tablespoons rice flour

1 tablespoon five-spice powder 12 medium prawns, peeled, deveined, tails intact

1½ tablespoons vegetable oil

1 red onion, cut into wedges

2 garlic cloves, crushed

100g snow peas, sliced

1 carrot, julienned

1 teaspoon chilli flakes 200g red cabbage, shredded

2 tablespoons sweet chilli

sauce 1 tablespoon soy sauce

1 tablespoon water

½ cup roasted unsalted cashews, chopped

1. Slice squid open lengthways and use the tip of a small, sharp knife to score a diamond pattern on the inside surface. Cut into 4cm pieces.

2. In a bowl, combine flour and spice. Toss squid and prawns in flour mixture, shaking off excess.

3. Heat half the oil in a wok on high. Stir-fry seafood in batches for 3 minutes or until cooked. Transfer to a heatproof bowl.

4. Add remaining oil to wok and swirl to coat surface. Stir-fry onion and garlic for 2 minutes. Add snow peas, carrot and chilli flakes, frying for 1 minute. Return seafood to wok with cabbage, tossing to combine. Add combined sauces and water, tossing for 1 minute until heated. Serve topped with cashews.