Curtis Stone's prawn and green bean stir fry

Place a large wok over high heat. Once the wok is very hot add 1 tablespoon of olive oil and swirl the oil to coat the entire wok, and then add half of the prawns.

Stir fry prawns for about 1 to 2 minutes or until the prawns are semi cooked. Immediately transfer the prawns to a baking sheet and set aside. Return the wok to high heat and repeat with remaining prawns. (Working in two batches will allow the prawns to sear properly and transferring the prawns to a baking sheet prevents them from overcooking).

Return the empty wok to high heat, wipe excess juice and add 1 tbsp of olive oil to wok and cook onions for 1 to 2 minutes or until they have just softened. Add the capsicum, green beans, chilli, ginger and garlic. Stir fry for about 2 to 3 minutes or until the vegetables just begin to sizzle. Add remaining tbsp of oil if necessary.

Return the prawns to the wok and stir fry for 2 minutes or until the prawns are heated through. Add the rice wine vinegar, fish sauce, kecap manis, sweet chilli sauce, oyster sauce and continue to stir fry for a further 1 to 2 minutes or until the vegetables are crisp-tender and the sauce reduces slightly.

Divide the stir fry among the centre of 4 serving dishes and sprinkle with the coriander leaves. Serve immediately with steamed rice.