2 Tbsp extra virgin olive oil
500 g peeled green prawns, tails intact
2 red onions, thinly sliced
1 bunch broccolini, cut into 3cm pieces
1 small red capsicum, thinly sliced
100 g sugar snap peas, trimmed
½ cup roasted cashew nuts, to serve
Thai basil, to garnish
baby cucumbers, diagonally sliced, to serve
steamed rice, to serve
Stir fry sauce
2 cloves garlic, finely grated
½ fresh long red chilli, finely chopped
2 Tbsp kecap manis
2 Tbsp rice vinegar
2 Tbsp lime juice
1 tsp caster sugar
2 tsp cornflour
- Combine stir-fry sauce ingredients with 2 tablespoons of water in a small bowl. Set aside.
- 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.
- 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.
- Scatter with basil and extra cashews and serve with cucumbers and rice