2 tablespoons vegetable oil.
1 onion, thinly sliced.
500g green prawns, peeled, deveined.
2 tablespoons sambal olek paste.
250g snake beans, cut into 6cm lengths.
2 tablespoons caster sugar.
1 tablespoon soy sauce.
1 long red chilli, sliced
Heat oil in a large wok on medium. Stir-fry onion for 2 minutes, until almost softened.
Add prawns and sambal, stir-frying for 2-3 minutes until fragrant and prawns just change colour.
Add beans, sugar and soy. Continue to stir-fry 2-3 minutes, or until prawns are just cooked through. Toss through chilli, if liked.
Drizzle over a few drops of sesame oil. Serve with steamed rice and lime wedges.
Tip: Chicken can be used instead of prawns, but don’t forget to increase cooking time slightly.
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