Ingredients
Method
1.Slice squid open lengthways and use the tip of a small, sharp knife to score a diamond pattern on the inside surface. Cut into 4cm pieces.
2.In a bowl, combine flour and spice. Toss squid and prawns in flour mixture, shaking off excess.
3.Heat half the oil in a wok on high. Stir-fry seafood in batches for 3 minutes or until cooked. Transfer to a heatproof bowl.
4.Add remaining oil to wok and swirl to coat surface. Stir-fry onion and garlic for 2 minutes. Add snow peas, carrot and chilli flakes, frying for 1 minute. Return seafood to wok with cabbage, tossing to combine. Add combined sauces and water, tossing for 1 minute until heated. Serve topped with cashews.
Note
- Use firm white fish instead of squid, if preferred.
