Sambal Prawns With Coconut & Cashews

Toast the coconut in a wok or large frying pan over a medium heat for about 2 minutes, shaking the pan frequently, until golden. Transfer the coconut to a plate.

Wipe out the pan and heat 1 tablespoon of oil. Add the prawns in a single layer and cook for 1-2 minutes each side, or until they are just cooked through. Remove and set aside on a plate lined with kitchen paper.

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 3-4 minutes, until the chillies have softened and are starting to wrinkle.

Add the green beans along with 1 tablespoon of water, the kecap manis, sugar and salt. Cook for another 3 minutes or so, stirring regularly, until the green beans are just cooked through with a crunchy bite.

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.