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Method >
METHOD

In a bowl, combine turmeric, cinnamon, smoked paprika and tamari and mix well. Add the prawns and make sure they are coated. Cover the bowl with plastic wrap and stand in the fridge to marinate for at least 30 minutes.

 

Heat a splash of olive oil in a frying pan over medium heat, then add the onion, garlic, ginger, coriander and chilli. Stir-fry until onion is translucent. Add the snow peas, capsicum, choy sum, bok choy and oyster sauce and stir fry for 5 minutes. Add the prawns, season with salt and pepper, then add the lemon juice and sesame seeds. Cook for a further 5 minutes stirring frequently until prawns are cooked.

INGREDIENTS

½ tsp turmeric

½ tsp cinnamon

1 tsp smoked paprika

¼ cup (60ml) tamari (gluten-free soy sauce)

12 raw prawns, peeled and deveined

Olive oil

1 onion, chopped

1 garlic clove, crushed

½ tsp ground ginger

1 tsp ground coriander

2 fresh chillies, finely chopped

1 cup snow peas (mangetout)

½ capsicum, sliced into strips

1 head each choy sum (Chinese flowering cabbage) and bok choy

1 tbsp lemon juice

¼ cup (40g) sesame seeds

1 tbsp oyster sauce