Gok Wan's spring prawns with cashew nuts

With news that some Chinese ready meals contain as much salt as 11 bags of crisps, Gok’s in the kitchen with the perfect example of how you can change a stodgy takeaway dish into a delicious, healthy and fresh dinner.

He’s given your typical takeaway chow mein a special Gok makeover, and transformed it into a super speedy dish with prawns and cashew nuts.

Serves: 4 Prep time: 5 minutesCook time: 15 minutes

Per serving: 514cal Saturated Fat: 2.7g Salt 1.9g Per serving without cashew nuts and noodles: 213 cal Saturated Fat: 0.9g Salt 1.1g

Ingredients

3 cloves garlic, peeled and finely sliced Fresh ginger, peeled and finely sliced1 white onion, diced300g fresh raw king prawns, butterfliedCucumber, seeds removed and cut diagonallyCelery, shave the outside with potato peeler cut diagonallyAny green veg of your choice: peas, mange tout, green beans2 tbsp Shaoxing rice wine or dry sherry1 tbsp fish sauce2 tbsp light soyFish stockWhite pepper1 tbsp sesame oilHandful raw cashewsRed chilli, dicedSpring onion, finely sliced

To serve:

Fresh parsley/coriander/fresh watercress Serve on a bed of rice or toss through cooked egg noodles before serving.

Method

• Heat the wok over a high heat, once hot add the garlic, ginger and stir fry for a minute or so. Add the prawns and stir fry for 2-3 minutes. The prawns should begin to go pink and a little brown on the edges.

• Add the cucumber, celery, green veg- peas, mange tout and beans, and conitnue to move around the pan

• Pour in the Shaoxing rice wine, fish sauce, light soy and stock and leave to almost evaporate

• Season with white pepper, a little sesame oil and add the cashews

• Add the fresh red chilli and spring onion

• Toss the egg noodles into the pan and serve with the fresh herbs, or serve on a bed of rice with the fresh herbs over