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Chilli lime prawn and cashew stir-fry

Tickle your tastebuds with zing! - by Fast Ed
  • 08 Oct 2021
Chilli lime prawn and cashew stir-fry
Prep: 10 Minutes - Cook: 10 Minutes - Serves 4
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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!

Looking for more easy stir-fry recipes? 

Ingredients

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

Stir-fry sauce

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

 

Method

  1. Combine stir-fry sauce ingredients with 2 tablespoons of water in a small bowl. Set aside.

  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.

  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.

  4. Scatter with basil and extra cashews and serve with qukes and rice.

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Fast Ed
Fast Ed
'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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