Prawn & Snow Pea Stir-fry

Place the Jasmine rice and the water into a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 10-12 minutes or until the rice is soft. Drain.

Heat the vegetable oil in a large wok or frying pan over a medium-high heat. Add the garlic and prawns and cook for 2-3 minutes, stir frying, or until the prawns change colour. Remove from the wok and set aside.

Place the wok back over the same heat and add the coriander stalks, spring onion, sugar snap peas, carrot and birdseye chilli. Stir fry for 1-2 minutes or until fragrant and sugar snap peas are just tender (with a slight crunch). Return the prawns to the wok with the lime juice and oyster sauce. Stir fry for a further 1 minute or until heated through. Remove from the heat and stir through half of the coriander leaves.