Simple Teriyaki Prawn Stir Fry

with Snow Peas and Cashews

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low-carb
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low-carb
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Instructions

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1 Prep prawns

Drain the prawns on kitchen paper. Peel and crush the garlic. Peel and grate the ginger. Mix the garlic and ginger with the teriyaki sauce and hoisin sauce. Add the prawns, mix well and set aside.

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2 Prep vegetables

Peel the shallots and chop them roughly. Roughly chop the red and orange bell peppers. Slice the zucchini into French fries. Trim the snow peas. Slice the red chilli finely. 

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3 Toast cashews

Toast the cashew nuts in a hot, dry pan for 2-3 min until lightly browned. Transfer the cashew nuts to a plate. 

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4 Fry

Heat a drizzle of vegetable oil over a high heat. Once very hot, add the shallotsbell peppers and zucchini. Stir-fry for 2-3 min until slightly softened.

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5 Add

Add the snow peas and the prawns along with their marinade. Stir-fry for 3-5 min further or until the prawns have cooked through (see pro tip). Season with salt and black pepper.

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6 Serve

Divide the stir-fry among plates and top with the cashew nuts and red chilli (spicy!).

Tips for fussy eaters

Serve with cooked rice.

Pro tip

Focus on getting the textures right! Stir-fry the vegetables for a short time only to keep them crunchy.

Did you know that technically speaking, 'Teriyaki' is a cooking technique and not a sauce? 'Teriyaki' cooked food is commonly grilled and then glazed with soy.

Cooking Time: 20 min

Cals 421 · Prot 38 · Carbs 47 · Fat 11

Dairy-Free

Ingredients

Number of people

Stir fry

Prawns 350 Grams
Garlic cloves 2 Pieces
Ginger 30 Grams
Teriyaki sauce 40 Grams
Hoisin sauce 20 Grams
Shallots 2 Pieces
Red bell pepper 1 Piece
Orange bell pepper 1 Piece
Zucchini small 2 Pieces
Snow peas 100 Grams
Vegetable oil 2 Tbsp
Salt 1 Tsp
Black pepper 1 Tsp

To serve

Red chilli large 2 Pieces
Cashew nuts 40 Grams

Did you know that technically speaking, 'Teriyaki' is a cooking technique and not a sauce? 'Teriyaki' cooked food is commonly grilled and then glazed with soy.

Cooking Time: 20 min

Cals 421 · Prot 38 · Carbs 47 · Fat 11

Dairy-Free

Instructions

photo

1 Prep prawns

Drain the prawns on kitchen paper. Peel and crush the garlic. Peel and grate the ginger. Mix the garlic and ginger with the teriyaki sauce and hoisin sauce. Add the prawns, mix well and set aside.

photo

2 Prep vegetables

Peel the shallots and chop them roughly. Roughly chop the red and orange bell peppers. Slice the zucchini into French fries. Trim the snow peas. Slice the red chilli finely. 

photo

3 Toast cashews

Toast the cashew nuts in a hot, dry pan for 2-3 min until lightly browned. Transfer the cashew nuts to a plate. 

photo

4 Fry

Heat a drizzle of vegetable oil over a high heat. Once very hot, add the shallotsbell peppers and zucchini. Stir-fry for 2-3 min until slightly softened.

photo

5 Add

Add the snow peas and the prawns along with their marinade. Stir-fry for 3-5 min further or until the prawns have cooked through (see pro tip). Season with salt and black pepper.

photo

6 Serve

Divide the stir-fry among plates and top with the cashew nuts and red chilli (spicy!).

Tips for fussy eaters

Serve with cooked rice.

Pro tip

Focus on getting the textures right! Stir-fry the vegetables for a short time only to keep them crunchy.

Ingredients

Number of people

Stir fry

Prawns 350 Grams
Garlic cloves 2 Pieces
Ginger 30 Grams
Teriyaki sauce 40 Grams
Hoisin sauce 20 Grams
Shallots 2 Pieces
Red bell pepper 1 Piece
Orange bell pepper 1 Piece
Zucchini small 2 Pieces
Snow peas 100 Grams
Vegetable oil 2 Tbsp
Salt 1 Tsp
Black pepper 1 Tsp

To serve

Red chilli large 2 Pieces
Cashew nuts 40 Grams
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