CHILLI LIME PRAWN AND CASHEW STIR-FRY

Better Homes and Gardens (Australia) - - Quick Dishes -

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

Stir-fry sauce

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.

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