Seafood - Prawn & Squid Stir-Fry - cooking recipe

Ingredients

3 medium squid
1 lb green prawns
2 teaspoons peanut oil
8 ounces raw cashews
2 tablespoons peanut oil
4 spring onions
1 garlic clove (chopped)
1 inch green ginger, chopped
1 (10 ounce) can bamboo shoots (Sliced)
1 carrot
3 teaspoons cornflour
2 teaspoons soy sauce
2 teaspoons sugar
2 teaspoons peanut oil
1/2 cup water

Preparation

Shell and de-vein the prawns.
Clean the squid, lightly cut a check pattern in the flesh and cut into. 1in squares.
Add the garlic, ginger, squid and prawns and mix gently.
Put the cashews in the wok and cover with water, bring this to the boil. Discard the water and allow the nuts to drain.
Heat the 2tbl oil in the wok and then add the cashews and stir-fry until golden brown then allow to stand.
Thinly slice the carrot and place in a saucepan with the drained bamboo shoots, cover in water and bring to the boil, simmer 1 min then drain.
Cut the spring onions diagonally into 2cm lengths.
Mix the soy sauce, sugar, corn flower and water.
Heat 2tea sps oil in the wok and stir-fry the prawns and squid until the squid starts to curl and the prawns change colour.
Add the cashews, carrots and bamboo shoots and spring onions and stir-fry about 30 seconds.
Add the water, soy etc and stir-fry until the sauce thickens.