Chilli lime prawn and cashew stir-fry recipe Recipe - Better Homes & Gardens Australia
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!
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Cooking tools:
- Wok
- Stove
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Spatula
- Serving platter
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
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