Prawn wok

Ingredients

• 80g shelled peas
• 150g red bell peppers
• 150g carrots
• 150g snow peas
• 1/4 Antillean chili pepper
• 1 spring onion (scallion)

• 9 raw prawns
• 2 tbsp Calamansi vinegar
• 3 tbsp soy sauce
• 1 tbsp honey
• 1/2 lime

• Olive oil
• Coriander

Preparation

• Shell the prawns, leaving only the tail. Marinate them with the soy sauce, honey, and the zest of half a lime. Refrigerate.
• Prepare your vegetables before cooking. Shell the peas, and slice the carrot and bell pepper. Slice the green part of the spring onion on the bias and finely slice the bulb. Finely chop the Antillean chili pepper.
• Cook the peas for 4 minutes in boiling salted water. Transfer them immediately to ice water after cooking. Set aside.
• Drain the prawns, making sure to keep the marinade.
• Place your wok over high heat with a drizzle of olive oil. Sear the prawns on one side, then remove them.
• Add the bell pepper, carrot, and snow peas to the wok. Cook for 5 minutes, stirring every 30 seconds.
• Add the sliced spring onion (bulb) and the Antillean chili. Cook for 1 additional minute.
• Add the prawns, the marinade, and the Calamansi vinegar, then cook for another 2 minutes.
• Stop the cooking, add the sliced green part of the spring onion and the peas.
• Plate and add a few sprigs of coriander for freshness.

Enjoy!