Recipe of the Month
	King Prawn and Cashew Nut
Ingredients (serves 4) 150 grams of king prawn 25 grams of cashew nut One small carrot One bamboo shoot Spring onion Baby corn Vegetable cooking oil Salt Sugar Cornflour Stock	Preparation * Peel the shell off the king prawn. * Cut the carrot, bamboo shoot in small cubes. * Gently boil the carrot for a few minutes. * Cut the babycorn in half. * Cut the spring onion in 2.5 cm long. * Prepare the cornflour in a small bowl with some cold water. Cooking. * Heat the wok for a few minutes to high temperature. * Put some cooking ( 50 ml ) oil in the wok. * Put the king prawn in the wok and cook for about one minute. * Take the king prawn out of the wok and drain all oil. * Reheat the wok to high temperature. * Add two spoonsful of oil in the wok. * Put the ginger in and stir for 20 seconds approx. * Put the carrots, bamboo shoot and babycorn in the wok and stir. * Stir fry it for a few minutes. * Add the king prawn. * Add the spring onion. * Add some stock and stir. * Add salt, pepper and small amount of sugar. * Pour the cornflour (premix with water) gently to keep stirring until the sauce thickens. * Quickly add the cashew nut and mix well before serving.