Sambal prawns with coconut and cashews

Method

1. Toast the coconut in a wok or large frying pan over a medium heat for about two minutes, shaking the pan frequently, until golden. Transfer the coconut to a plate.

2. Wipe out the pan and heat one tablespoon of oil. Add the prawns in a single layer and cook for one to two minutes each side, or until they are just cooked through. Remove and set aside on a plate lined with kitchen paper.

3. Heat another tablespoon of oil in the wok or pan, still over a medium heat. Add the garlic and chillies and cook, stirring continuously, for three to four minutes, until the chillies have softened and are starting to wrinkle.

4. Add the green beans along with one tablespoon of water, the kecap manis, sugar and salt. Cook for another three minutes or so, stirring regularly, until the green beans are just cooked through with a crunchy bite.

5. Stir in most of the toasted coconut and cashews, reserving a little of each for garnish, and return the prawns to the pan. Toss everything together. Transfer to a serving plate and sprinkle with the remaining coconut and cashews.