Coconut, Chilli & Lemon Myrtle Prawns

serve 4

Oil
½ Spanish onion, finely sliced
400g of green prawn tails or fresh prawn meat
1 packet fresh or canned baby corn, cut in half l;engthways
100g snow peas, trimmed
1 stick celery, finely sliced
1 green capsicum, julienne ( cut into matchsticks)
4 spring onions, trimmed and finely sliced
1 jar Outback Spirit Coconut, Chilli & Lemon Myrtle Cooking Sauce
Rice to serve

In a wok, heat the oil until very hot and toss the prawns until they turn pink.

Remove prawns from wok and keep warm. Add a little more oil if required and toss onion until just translucent. Add the corn, celery and capsicum and cook until corn is tender.

Add the snow peas and toss for a minute.

Finally, add the Outback Spirit Coconut , Chilli & Lemon Myrtle Cooking sauce and the spring onion and toss until sauce is hot.Serve immediately on a bed of jasmine rice.

 
 
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