Stir Fry of Lime and Garlic Prawns (Shrimp) With Sugar Snap Peas

This great stir-fry comes from 'The Complete Stir-Fry Cookbook' published by Bay Books. Simple ingredients come together. Serve with rice.

• Ready In: 13 mins
• Serves: 4

Ingredients

• 1⁄2 cup  freshly squeezed lime juice
• 3  tablespoons soy sauce
• 1 1⁄2 tablespoons honey
• 1  tablespoon  peanut oil
• 2  garlic cloves, crushed
• 4  kaffir lime leaves, shredded
• 16  baby  corn cobs, halved lengthways
• 150  g sugar snap peas
• 24  raw  prawns, peeled and deveined (tails intact)
• 4  tablespoons fresh coriander leaves, chopped (cilantro)

Directions

1. Stir the lime juice, soy sauce and honey together in a small bowl until the honey is incorporated.
2. Heat your wok over high heat, then add the oil and swirl the wok around to coat the sides.
3. Add the garlic, shredded lime leaves and baby corn and stir-fry for 1-2 minutes.
4. Add the sugar snap peas, prawns and lime juice mixture and stir-fry for another minute or until the prawns are cooked through.
5. Stir in the chopped coriander leaves and serve immediately.