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
1⁄2 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
1/2 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
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 qukes and rice.