Prawns With Lemongrass and Mint

• 750 g raw prawns, shelled and deveined with tail intact
• 2 tablespoons of fresh mint, chopped
• 2 tablespoons lemongrass, finely chopped
• 2 garlic cloves, crushed
• 1 teaspoon lemon rind, finely grated
• 2 tablespoons lemon juice
• 2 teaspoons sambal oelek
• 60 ml peanut oil
• 1 medium carrot
• 100 g snow peas, sliced
• 1 tablespoon malt vinegar
• 1 teaspoon brown sugar
• 1 teaspoon soy sauce

1. Mix prawns in large bowl with mint, lemongrass, garlic, lemon rind, lemon juice and sambal.
2. Cover and refrigerate for 10 minutes.
3. Heat 1 tbsp of the oil in a wok or large frying pan and fry the prawn mixture until the prawns turn pink.
4. Do this in two batches if you need to.
5. Remove to a plate.
6. Using a vegetable peeler, slice the carrot into thin ribbons.
7. Add the snow peas and carrot strips to the wok.
8. Stir fry until just tender, but still with some bite.
9. Return the prawn mixture to the wok, tossing them with the vegetables until combined.
10. To serve, drizzle remaining oil, vinegar, sugar and soy sauce over the prawn mixture.

prawns, mint, garlic, lemon rind, lemon juice, sambal oelek, peanut oil, carrot, snow peas, malt vinegar, brown sugar, soy sauce

Taken from www.food.com/recipe/prawns-with-lemongrass-and-mint-157809 (may not work)