1. Mix prawns in large bowl with mint, lemongrass, garlic, lemon rind, lemon juice and sambal. Cover and refrigerate for 10 minutes. 2. Heat 1 tbsp of the oil in a wok or large frying pan and fry the prawn mixture until the prawns turn pink. Do this in two batches if you need to. Remove to a plate. 3. Using a vegetable peeler, slice the carrot into thin ribbons. Add the snow peas and carrot strips to the wok. Stir fry until just tender, but still with some bite. 4. Return the prawn mixture to the wok, tossing them with the vegetables until combined. To serve, drizzle remaining oil, vinegar, sugar and soy sauce over the prawn mixture. ---------------------------------------------------------------------------
Nutrition
Ingredients
