Another very fast, delicious dish from Conor Bofin modified slightly so I can use lots of leeks and frozen mangetout as that is what we have.
Stir-fried Prawns with honey, soy sauce and leeks: 3 or 4 leeks – chopped; large handful or two of frozen mangtout – any veggies that you like would probably be fine; about 20 sustainably-sourced organic prawns; 1tbs rice wine; 1 tbs soy sauce; 2 tsp of honey; 2 cloves of garlic – chopped; 3cm of ginger peeled and chopped quite finely; chilli; zest and juice of half a lemon (I didn’t have a lime as Conor suggested).
Marinate the prawns in the honey and soy sauce – season with black pepper. Heat wok and cook the leeks – when nearly cooked, or cooked add the ginger and garlic and then add the mangetout. After a bit add the prawns and marinade, chilli and lemon zest and juice. Cook until the prawns are pink. Serve with rice.
N.B. I have taken Conor’s advice and often eat my SE Asian dishes with just a little whisky – currently finishing off a bottle of Bruichladdich – yum yum.