This flavourful and fresh stir fry would be perfect with either a zingy salad or some steamed rice.
- 500g prawns, peeled and deveined
- 250g sugar snap peas
- 175ml chicken stock
- 1 red pepper
- 3 spring onions
- 1 tbsp. sesame seeds
- 2 tbsp. sesame oil
- 2 tbsp. corn flour
- 3 tbsp. teriyaki sauce
- 1 garlic clove
- ½ tsp. cayenne pepper
- ½ tsp. ground ginger
Finely chop the spring onions and prepare the pepper by getting rid of the seeds and pith, then chop it finely. Mince the garlic clove.
Put the prawns, ginger, cayenne pepper, sesame seeds and minced garlic clove into a plastic bag and put the bag into the fridge to marinade for an hour or so.
When you’re ready to cook, heat the sesame oil in a wok and stir fry the pepper and spring onions for three to four minutes.
Add the teriyaki sauce, then add the sugar snap peas and the prawns and cook for a further four minutes or until the prawns are just cooked.
Mix the corn flour with the chicken stock until smooth. Pour it into the stir fry and cook until the sauce boils, then remove from the heat and serve.