Honey Ginger Prawns & Chicken

• Meanwhile, trim the bottom of the broccoli. Cut head into small florets and stem into 2cm pieces.
• Peel and grate the ginger and garlic. Use a teaspoon to easily scrape away the ginger's peel.
• Juice the lime.
• Roughly chop the peanuts. 
• Halve and peel the onion. Chop into small pieces.

• Place a large pan over medium-high heat with a drizzle of oil.
• Once hot, fry the broccoli and onion until slightly charred, 2-3 mins.
• Season with salt and pepper then add the ginger and garlic and cook until fragrant, 1 min.
• Add a splash of water and cover with a lid or some foil. Cook until the broccoli is tender, 4-5 mins.
• Remove from the pan and set aside.

• Meanwhile, add the sweet Asian sauce, ketjap manis and honey to a small bowl. 
• Pour in 1 tsp lime juice (per 2P) and 1 tbsp oil (per 2P).
• Mix well to combine.

• Return the pan to medium-high heat with another drizzle of oil. 
• Once hot, fry the prawns until cooked through, 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
• Add the sauce and veg to the pan and cook, stirring, until warmed through, 1-2 mins.
• Season to taste with salt, pepper and more lime juice if desired.

NOTE: Adding chicken? After cooking the veg, add to the pan, season with salt and pepper and fry for 5-6 mins before adding the prawns.