1-2 tbsp coconut oil
½ bunch spring onions, sliced
2 kipler potatoes, peeled and cut diagonally
500g green prawns, peeled
1-2 tbsp AYAM sambal oelek paste
1 long red chilli, finely sliced
1 bunch coriander, chopped
1 cup snow peas, halved
1 tbsp tamari
1 lime, juiced
brown rice, cooked, to serve
Heat oil in a wok/large fry pan and stir-fry the spring onions and potatoes until they begin to crisp.
Add prawns and sambal paste, stir fry for 3-4 minutes until prawns begin to cook. Add tamari, coriander, snow peas, chilli and stir-fry until prawns are cooked through.
Turn off the heat and squeeze lime juice over the dish. Serve with steamed brown rice.