This website uses different types of cookies to enable, improve and monitor the use of our website. For more information see our cookie policy. By clicking accept or continuing to browse on our website, you consent to the use on your device of analytics, advertising and other tags/files. I accept.

Language:

<GO BACK
Barley Stir Fry with Prawns and Crispy Vegetables
Rate It! Click Here to rate this product
Barley Stir Fry with Prawns and Crispy Vegetables
Show Picture 1Show Picture 2Show Picture 3Show Picture 4
This dish was cooked using:
Serves 4
Preparation time: 20 minutes
Cooking time: approx. 10 minutes
Difficulty: *

Stir Fry
  • 200g cooked wheat barley
  • 50g cashew nuts
  • 100g carrots
  • 4 large button mushrooms
  • 12 king prawns
  • ½ red onion
  • 2 large leaves of green cabbage
  • 2 tbsp sesame oil

Sauce
  • ½ red chilli
  • juice of 1 lime
  • 2 tbsp soy sauce
  • 1 tbsp runny honey

  1. Heat the wok on the barbeque and toast the cashews until lightly browned. Set aside.
  2. Peel and finely chop the onion. Finely chop the carrots. Rinse the mushrooms in cold water and quarter. Rinse the cabbage leaves and cut into thin strips.
  3. Heat the olive oil in the wok over high heat, sear the king prawns for a few minutes on each side until their skin turns brownish pink. Remove the king prawns from the wok, fry the vegetables and stir regularly. 
  4. While the vegetables are frying, prepare the sauce. Remove the seeds from the chilli and finely chop. Add the chilli to the wok. 
  5. Add the wheat barley and the king prawns to the wok, pour in the sauce and continue to cook for another 1 to 2 minutes. Serve immediately.


© The Coleman Company Inc. All Rights reserved