Asian-Style Prawn and Squid Stir-Fry
Delight in a fusion of fresh seafood with Asian flavors in this quick and easy prawn and squid stir-fry. Enjoy the succulent textures of squid and prawns, lightly sautéed with crunchy cashews, fresh vegetables, and a savory sauce to create a dish that's both nutritious and full of flavor. Perfect for a weeknight dinner or impressing guests with a taste of gourmet seafood dining at home.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
medium squid
3 (cleaned and scored)
green prawns
1 lb (shelled and de-veined)
peanut oil
6 teaspoons
raw cashews
8 ounces
spring onions
4 (diagonally cut)
garlic clove
1 (chopped)
green ginger
1 inch (chopped)
bamboo shoots
10 ounces (1 can) (sliced and drained)
carrot
1 (thinly sliced)
cornflour
3 teaspoons
soy sauce
2 teaspoons
sugar
2 teaspoons
water
1/2 cup
Instructions
1
Start by preparing the seafood: shell and de-vein the prawns. Clean the squid thoroughly, lightly scoring a check pattern on the flesh for texture, and cut it into 1-inch squares.
2
Place the squid and prawns in a bowl and add the chopped garlic and ginger. Mix gently to coat the seafood with the aromatic flavors.
3
In a wok, place the raw cashews and cover them with water. Bring to a boil, then drain the water. This process helps in softening the cashews for a more even cook.
4
Heat 2 tablespoons of peanut oil in the wok. Add the drained cashews and stir-fry until they are golden brown. Once done, remove from the wok and set aside.
5
Thinly slice the carrot and add to a saucepan along with the drained bamboo shoots. Cover them with water, bring to a boil, simmer for 1 minute, then drain.
6
Diagonally cut the spring onions into 2 cm lengths to add a fresh bite to the stir-fry.
7
In a bowl, mix together soy sauce, sugar, cornflour, and half a cup of water. This will be the sauce for your stir-fry.
8
Add 2 teaspoons of peanut oil to the wok and heat over medium-high. Stir-fry the prawns and squid until the squid curls and the prawns turn pink and opaque.
9
Combine the browned cashews, sliced carrots, bamboo shoots, and spring onions to the wok, and stir-fry everything together for about 30 seconds.
10
Pour in the soy sauce mixture, stirring continuously, until the sauce thickens and coats the ingredients well.
11
Serve the stir-fry hot, garnished with additional spring onions if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Asian-Style Prawn and Squid Stir-Fry?
It is a quick fusion dish featuring fresh prawns and squid sautéed with crunchy cashews, bamboo shoots, and a savory soy-based sauce.
What seafood is required for this recipe?
The recipe calls for 3 medium squid and 1 pound of green prawns.
How should I prepare the squid?
Clean the squid thoroughly, lightly score a check pattern on the flesh for texture, and cut it into 1-inch squares.
What preparation is needed for the prawns?
The prawns should be shelled and de-veined before cooking.
Why are the raw cashews boiled before stir-frying?
Boiling the cashews in water helps soften them, ensuring a more even cook when they are later stir-fried until golden brown.
Which oil is best for this stir-fry?
Peanut oil is recommended for its high smoke point and flavor, using a total of 6 teaspoons throughout the process.
What aromatics are used in this dish?
The dish uses one chopped garlic clove and a one-inch piece of chopped green ginger.
How are the carrots and bamboo shoots prepared?
The carrot is thinly sliced and the bamboo shoots are drained. Both are boiled and simmered for 1 minute before being added to the stir-fry.
What is the recommended cut for the spring onions?
The spring onions should be cut diagonally into 2 cm lengths.
What ingredients make up the stir-fry sauce?
The sauce consists of soy sauce, sugar, cornflour, and half a cup of water.
How do I know when the prawns are fully cooked?
The prawns are done when they turn pink and opaque.
What is the indicator that the squid is ready?
The squid is cooked when the pieces begin to curl up in the wok.
How long should I stir-fry the vegetables and nuts together?
Once the seafood is cooked, combine the cashews, carrots, bamboo shoots, and onions and stir-fry for about 30 seconds.
What is the purpose of cornflour in the sauce mixture?
Cornflour acts as a thickening agent, allowing the sauce to coat the seafood and vegetables evenly.
Is this dish suitable for a quick weeknight dinner?
Yes, it is designed to be a quick and easy meal that is both nutritious and flavorful.
Can I use canned bamboo shoots?
Yes, the recipe specifically suggests using one 10-ounce can of sliced and drained bamboo shoots.
How much ginger is required?
You will need approximately 1 inch of green ginger, chopped.
What should the final texture of the dish be?
The dish features succulent seafood, crunchy cashews, and tender-crisp vegetables in a thickened sauce.
How should the stir-fry be served?
Serve it hot, garnished with extra spring onions if you prefer.
What is the first step in the recipe?
Start by preparing the seafood: shell/de-vein the prawns and clean/score the squid.
How much sugar is in the sauce?
The sauce requires 2 teaspoons of sugar.
How many spring onions are needed?
The recipe calls for 4 spring onions.
Can I substitute peanut oil?
While peanut oil is preferred for flavor, you can use other high-heat vegetable oils if necessary.
How much soy sauce is used?
The recipe uses 2 teaspoons of soy sauce.
What are the primary flavor profiles?
The dish features savory, nutty, and aromatic Asian flavors from soy, garlic, ginger, and cashews.
Is the squid cut into specific shapes?
Yes, the recipe recommends cutting the scored squid into 1-inch squares.
When should the aromatics be added?
The chopped garlic and ginger are mixed with the raw seafood before stir-frying to coat them with flavor.
How much water is added to the sauce?
A half cup of water is mixed into the sauce components.
What tags are associated with this recipe?
Tags include seafood, prawn, squid, stir-fry, Asian cuisine, quick meals, healthy dinner, cashews, and bamboo shoots.
What makes the squid texture unique in this recipe?
Scoring a check pattern on the flesh helps the squid curl beautifully and hold more sauce.