This stir-fry boasts juicy prawns, crunchy peppers, and sugar snap peas, all tossed together with garlic, sesame seeds and a honey and lime soy-based sauce. With a cook time of just 10 minutes, it’s perfect for busy weeknights. Serve it over rice or noodles, or eat it straight from the pan!

Serves: 2–3 | Prep time: 10 minutes | Cook time: 10 minutes

Ingredients

• 250g raw prawns, peeled and deveined
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 100g sugar snap peas or snow peas
• 75g frozen peas
• 2 spring onions, chopped
• 2 cloves garlic, finely chopped
• 1 tbsp fresh ginger, grated
• 2 tbsp soy sauce
• 1 tbsp sesame oil (or vegetable oil)
• 1 tsp honey
• Juice of half a lime
• 1 tbsp sesame seeds
• Salt and black pepper to taste
• Cooked rice or noodles, to serve

Method

1. Heat 1 tsp of sesame oil in a large pan or wok over medium-high heat. Add the prawns. Cook for about 2–3 minutes until they turn pink. Remove and set aside.
2.  In the same pan, add the remaining oil. Toss in the garlic, ginger, and spring onions. Stir for about 30 seconds. Then add the peppers, snap peas and peas. Stir-fry for 3–4 minutes until just tender but still crisp.
3. Pour in the soy sauce, honey, and lime juice. Stir everything to coat. Let it bubble for a minute.
4. Sprinkle over the sesame seeds.
5. Spoon onto plates with rice or noodles.