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Smokey Wokked Sugar Snap Peas with Prawns and Cashew Nuts

SERVES 2 – 3 | EASY | 20 mins:

Things you’ll need:
100g cashew nuts
15ml sesame oil
120g sugar snap peas
200g prawns, cleaned and peeled
Salt, to taste
Dried chilli flakes

Pea shoots, to garnish
Lemon wedges, for squeezing
1 Spring onion, finely sliced

Step 1

Heat your 28cm Capri Italiano Wok over high heat and when very hot, add the cashew nuts and toss to toast, about 2 minutes in total. Remove the nuts from the pan and add to a serving bowl and set aside until later.

Step 2

Add the sesame oil to the same hot wok and fry the sugar snap peas until slightly charred, then add them to the bowl with the toasted cashew nuts.

Step 3

Place the same wok back over the heat and heat until very hot, adding a drizzle more sesame oil. Fry the prawns until pink and cooked through, about 3 minutes in total, then add them to the other ingredients and season well to taste and sprinkle with dried chilli flakes.

Step 4

Divide among serving bowls and garnish with pea shoots, lemon wedges and spring onion slices.

Items used in this recipe


Italiano Pot set

two plate induction cooker