Chilli, Lime, Prawn & Cashew Stir-Fry
Created by ImPat on August 24, 2018
- Servings: 4
- Prep Time: 15m
- Cook Time: 10m
- Recipe #30197
Ingredients
- 2 tablespoons olive oil (extra virgin)
- 500 grams shrimp (peeled green prawns, tails intact, personally I would remove tails)
- 2 red onions (thinly sliced)
- 1 bunch broccolini (cut into 3cm pieces)
- 1 capsicum (1 small red capsicum, thinly sliced)
- 100 grams snap peas (trimmed, sugar snap)
- 1/2 cup cashew nuts (roasted, plus extra to serve)
- Thai basil, to garnish
- Baby cucumbers, diagonally sliced, to serve
- Steamed rice, to serve
- FOR STIR-FRY SAUCE
- 1/2 red chilli (fresh, long, finely chopped)
- 2 tablespoons kecap manis
- 2 tablespoons rice vinegar
- 2 tablespoons lime juice
- 1 teaspoon caster sugar
- 2 teaspoons cornflour
How to Make
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Step 1: Combine stir-fry sauce ingredients with 2 tablespoon of water in a small bowl and set aside.
-
Step 2: Heat a wok over a high heat and add 2 teaspoons of the oil and heat until surface shimmers slightly and add prawns and stir-fry for 2 minutes and then set aside in a bowl.
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Step 3: Heat remaining oil in wok and add onion, broccolini, capsicum and sugar snap peas and stir-fry for 2 minutes and then return prawns to wok with stir-fry sauce and cook stirring, for 1 minute or until heated through.
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Step 4: Stir in cashews and scatter with basil and extra cashews and serve with cucumbers and rice.