- 450g shelled prawns
- 2 limes
- Small knob ginger – peeled and cut into thin slices
- 170-225g mangetout – cut into strips.
- 170-225g beansprouts
- Olive oil, or sesame oil
- Salt and pepper.
Combine grated lime zest, juice, ginger and seasoning. Add prawns and marinate for 1 hour.
Heat oil in pan or wok and stir-fry prawns briskly for 1 to 2 minutes. Season with salt and pepper.
Add mangetout and beansprouts and continue to cook for another 1 minute.
Serve with rice or noodles.