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