Prawn, Shiitake and Eggplant Stir-Fry

Cook Time 20 minutes (+ marinating)

Servings 4

Ingredients

1 tsp sesame oil
2 tbsp peanut oil + extra
1 tbsp chilli oil
1 clove garlic, minced
1 knob of ginger, peeled and finely julienned
500g green prawns, peeled and deveined
1 eggplant, cut into 2cm cubes
10 dried shiitake mushrooms, soaked, stem removed and thickly sliced
½ bunch spring onions, sliced on an angle
1 large handful of unsalted cashew nuts
½ packet of Singapore Noodles, rehydrated

Sauce
2 tbsp oyster sauce
2 tbsp light soy sauce
2 tbsp honey
2 tbsp Shaoxing wine
2 tsp corn flour
Juice of ½ lime

A yummy mid week meal that the whole family will love!

Method

In a large bowl combine the prawns with the oils, garlic and ginger and marinate if time permits (not essential) for 20 minutes.

Heat peanut oil in a wok over high heat and add the eggplant. Cook for 2 minutes, stirring frequently until just tender and golden in colour. Remove and place aside. Add the prawns and cook for 2- 3 minutes or until they change colour.

Combine oyster, light soy, honey and shaoxing wine to a small bowl. Add a little warm water to the corn flour, and add to bowl, along with the lime juice.

Add sauce, eggplant and shiitake mushrooms to the wok. Stir. Add noodles and toss through, coating in the sauce. Add the cashew nuts and spring onions. Serve.