Stir Fry Prawns with Mushrooms Broccoli

Serves 2

1tbsp cornflour
pinch of cayenne pepper
225g tiger prawns, uncooked
2tbsp soy sauce
25g unsalted cashew nuts
spray oil, for frying
120g shitake mushrooms, halved
200g broccoli florets
1 clove garlic, peeled and crushed
1 small piece root ginger, finely chopped
2 spring onions, diagonally sliced
4tbsp rice wine
1tbsp water

Stir together the cornflour, cayenne and prawns.  Mix in the soy sauce and leave in a cool place for 30 mins.
Stir fry the cashews in the oil over a high heat for 30 seconds until golden, then remove to a plate.
Fry the mushrooms for 1-2 mins until golden.  Add the prawns and fry for 1-2 mins, until pink.  Add the remaining dry ingredients and stir fry for 1-2 mins.
Return the nuts to the pan and lower the heat.  Add the rice wine and water, then cover and cook for 1-2 mins.
Serve immediately with noodles or boiled rice.