1 tbsp vegetable oil
1 clove garlic, finely chopped
½ fresh red chilli, finely chopped
½ onion, finely sliced
5 king prawns, peeled, tails left on
100g/3½oz sugar snaps, blanched
1 carrot, peeled and sliced into ribbons with a vegetable peeler
salt and freshly ground black pepper
1 tsp chopped coriander
Heat the oil in the wok and stir fry the garlic, chilli and onion together for 2 minutes.
Add the prawns and stir fry for a further 2 minutes. Add the sugar snaps and carrot and stir fry for 2 more minutes. Season with salt and freshly ground black pepper.
Serve the stir-fry on a warm plate and sprinkle over the chopped coriander.
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