- 1 tablespoon vegetable oil
- 400g raw Australian banana prawns, peeled, tails on
- 1 garlic clove, crushed
- 2 tablespoons sweet chilli sauce
- 2 teaspoons gluten-free fish sauce
- 2 tablespoons lime juice
Step 1- Heat half the oil in a wok or large deep frying pan over high heat. Add the prawns and garlic and stir-fry for 2-3 mins or until prawns change colour. Transfer to a plate.
Step 2- Heat remaining oil in wok. Stir-fry vegetables for 3-4 mins or until tender-crisp. Stir in prawns, sweet chilli sauce, fish sauce and lime juice.
**Rice to serve with. If you don’t like rice, you can substitute with cous cous or simply add more vegetables