Prawn and cashew stir-fry with celery and rice

Ingredients

For 1 serving

• Shrimp140 g
• Cashews15 g
• Celery80 g
• Bell peppers80 g
• Soy sauce1 tablespoon
• Garlic1 clove
• Cornstarch1 teaspoon
• White rice65 g
• Peanut oil2 teaspoons
• Saltto taste

Contains: gluten, nuts, shellfish, soy, celery,

Method

1. Rinse the rice, cook it in plenty of boiling salted water for the time on the packet (about 12–15 minutes) until tender, drain and keep covered.
2. Meanwhile toast the cashews in a dry frying pan over medium heat for 3 minutes, stirring, until golden; set aside.
3. Cut the celery into 1 cm pieces, wash the peppers, remove seeds and ribs and cut into small squares; chop the garlic and pat the prawns dry. Dissolve the cornflour in the soy sauce with 3 tablespoons of water.
4. Heat the groundnut oil in the same pan over high heat and stir-fry garlic, celery and peppers for 3 minutes, until glossy but crunchy.
5. Add the prawns and cook for 2 minutes, until pink.
6. Pour in the sauce and cook for 1 minute, until it thickens and coats everything; stir in the cashews and serve with the rice.