Awsm Vietnamese-style Prawn & Bean Stir-fry

Ingredients

80ml (1/3 cup) chicken stock

60ml (1/4 cup) fresh lime juice

1 1/2 tablespoons fish sauce

3 teaspoons brown sugar

2-3 small fresh red chillies, halved, deseeded, finely chopped

3 teaspoons light olive oil

16 green king prawns, peeled leaving tails intact, deveined

1 large brown onion, halved, thinly sliced

2 large garlic cloves, finely chopped

150g green beans, topped, halved

150g Italian flat beans, topped, halved

100g butter beans, topped, halved

1 bunch snake beans, cut into 5cm lengths

1/3 cup firmly packed fresh coriander leaves

Baguette (French breadstick), to serve

Method

Step 1. Combine stock, lime juice, fish sauce, sugar and chilli in a screw-top jar. Shake until the sugar dissolves and set aside.

Step 2. Heat 1 teaspoon of oil in a wok over medium heat. Add the prawns and stir-fry for 2 minutes or until prawns just change colour. Transfer to a plate and set aside.

Step 3. Heat the remaining oil in the wok over medium-high heat. Add onion and stir-fry for 4 minutes or until brown. Add garlic and all the beans and stir-fry over high heat for 4 minutes or until beans are tender crisp. Add lime dressing and stir-fry until combined. Add prawns and coriander and toss until heated through. 4. Divide stir-fry among bowls and serve with baguette.