CHILLI LIME PRAWN AND CASHEW STIR-FRY
The combo of kecap manis (Indonesian sweet soy sauce), lime juice and rice wine vinegar gives this quick, fresh meal a sticky, zingy hit. Yum!
Preparation time 10 mins Cooking time 10 mins Serves 4
2 Tbsp extra virgin olive oil 500g peeled green prawns
with tails intact
2 red onions, thinly sliced
1 bunch broccolini, cut
into 3cm lengths
1 small red capsicum, thinly sliced 100g sugar snap peas, trimmed ½ cup roasted cashews,
plus extra, to serve
Thai basil, to garnish
Qukes (baby Lebenese cucumbers),
diagonally sliced, to serve Steamed rice, to serve
2 garlic cloves, finely grated ½ long red chilli, finely chopped 2 Tbsp kecap manis
(sweet soy sauce)
2 Tbsp rice wine vinegar
2 Tbsp lime juice
1 tsp caster sugar
2 tsp cornflour
STEP 1 Combine stir-fry sauce ingredients with 2 tablespoons of water in a small bowl. Set aside. STEP 2 Heat a wok over a high heat. Add 2 teaspoons of the oil and heat until surface shimmers slightly. Add prawns and stir-fry for 2 minutes. Set aside in a bowl. STEP 3 Heat remaining oil in wok. Add onion, broccolini, capsicum and sugar snap peas. Stir-fry for 2 minutes. Return prawns to wok with stir-fry sauce and cook, stirring, for 1 minute or until heated through. Stir in cashews.
STEP 4 Scatter with basil and extra cashews and serve with qukes and rice.