July 31, 2008 - 13:12 BST hellomagazine.com Ingredients (Serves 4) 1 tbsp cornflour Pinch of cayenne pepper 225g/8oz raw tiger prawns, peeled and deveined 2 tbsp soy sauce Spray oil for frying 25g/1oz unsalted GALLERY Ingredients (Serves 4)1 tbsp cornflour Pinch of cayenne pepper 225g/8oz raw tiger prawns, peeled and deveined 2 tbsp soy sauce Spray oil for frying 25g/1oz unsalted cashew nuts 125g/41⁄2oz shiitake mushrooms, halved 200g/7oz broccoli, chopped into florets 1 clove garlic, crushed 1 small piece of fresh root ginger, peeled and finely chopped 2 spring onions, trimmed and sliced diagonally 4 tbsp rice wine Mix together the cornflour and cayenne pepper in a bowl. Add the prawns and turn to coat. Stir in the soy sauce and leave in a cool place for 30 minutes. Spray some oil into a wok and stir-fry the cashews over a high heat for 30 seconds until golden. Remove and set aside. Add the mushrooms to the wok and stir-fry for 1-2 minutes, then add the prawns and cook for 1-2 minutes, until pink. Add the remaining dry ingredients and stir-fry for 1 minute. Return the nuts to the pan, reduce the heat to medium, add the rice wine and a little water, then cover and cook for a further minute. Serve immediately.