- 600g green prawns shelled and de-veined
- 1/2 tablespoon vegetable oil
- 150g snow peas, trimmed
- 1 bunch asparagus, trimmed, tough ends removed, each cut diagonally into 3 pieces
- 1 small red capsicum, cut into small dice
- 3 spring (green) onions, finely sliced diagonally
- 8 pieces baby sweet corn, halved lengthwise
- 3 cm piece fresh ginger, grated
- 2 garlic cloves, crushed
- 1 1/2 tablespoons (30mL) Kikkoman Less Salt Soy Sauce
- Coriander leaves, to serve
- Steamed rice, to serve
| - Heat the oil in a non-stick fry pan over medium heat. Cook the prawns, stirring, for about 3 minutes or until they change colour and are just cooked. Do not overcook. Set aside
- Blanch the snow peas and asparagus for about 30 seconds in simmering water. Drain and set aside
- Add snow peas, asparagus, capsicum, spring onions and sweet corn to the pan and stir fry for 2 minutes or until just tender. Add ginger and garlic and cook for 1 minute, taking care not to burn
- Return prawns to the pan with the vegetables and toss to combine. Serve immediately with steamed rice
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