Prawns with Lemon Grass and Mint

750gr medium green prawns

2 tbsp. chopped fresh mint leaves

2 tbsp. finely chopped fresh lemon grass

2 cloves garlic, crushed

1 tsp. finely grated lemon rind

2 tbsp. lemon juice

2 tsp. sambal oelek

¼ cup peanut oil

1 medium carrot

100gr snow peas, sliced

1 tbsp. brown vinegar

1 tsp. brown sugar

1 tsp. soy sauce

• Shell and devein prawns, leaving tails intact.

• Combine prawns in large bowl with mint, lemon grass, garlic, rind, juice and sambal, cover and refrigerate 10 minutes.

• Heat 1 tbsp. of the oil in wok or large frying pan.

• Stir-fry prawn mixture, in batches, until prawns are changed in colour.

• Using a vegetable peeler, slice carrot into thin ribbons.

• Add snow peas and carrot strips to same wok; stir-fry, tossing until just tender.

• Return prawn mixture to wok; stir-fry, tossing with vegetables until combined.

• To serve; drizzle combined remaining oil, vinegar, sugar and soy sauce over prawn mixture.