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Barley Stir Fry with Prawns and Crispy Vegetables
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
- Heat the wok on the barbeque and toast the cashews until lightly browned. Set aside.
- 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.
- 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.
- While the vegetables are frying, prepare the sauce. Remove the seeds from the chilli and finely chop. Add the chilli to the wok.
- 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.