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1. Peel and devein the prawns.
2. Melt the olive lea spread in a wok.
3. Stir in the garlic and ginger and stir-fry for 2 minutes.
4. Stir in the prawns. Stir-fry for about 3 minutes over medium heat until the prawns turn pink.
5. Remove from the wok with a slotted spoon and put aside.
6. Increase the heat to medium-high and stir in the brown sugar, chicken stock and chili sauce, cook until the sauce has reduced and thickened slightly.
7. Reduce the heat and return the prawns to the wok. Stir in the snow peas, green onions and cashew nuts.
8. Heat through and serve immediately.
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