Peel and devein the prawns. Melt the Olive Lea Spread in a wok, add the garlic and ginger, fry for 2 minutes, then add the prawns. Fry for about 3 minutes over moderate heat until the prawns change colour and are cooked. Remove from the wok with a slotted spoon and put aside. Increase the heat and add the sugar, chicken stock and chilli sauce, cook until the sauce has reduced and thickened slightly. Reduce the heat and return the prawns to the wok, add the snow peas, green shallots and cashew nuts. Heat through and serve immediately.
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