Ingredients

500g prawn cutlets
2 tablespoons CSR Squeeze Golden Syrup
1 small chopped fresh red chilli
1 clove crushed garlic
1 tablespoon peanut oil
1 large red onion, sliced
1 bunch baby bok choy, roughly sliced
150g snow peas, trimmed
1 tablespoon CSR Squeeze Golden Syrup, extra
Juice of 1 lime
2 teaspoons soy sauce
1/3 cup chopped coriander

Rice for serving

Method

Combine the prawns with Golden Syrup, chilli, garlic and oil and marinate for 20 minutes.

Heat a little oil in a wok and stir-fry the prawns quickly they have just changed colour (they will turn pink when cooked).

Remove from the pan. Heat a little more oil and stir-fry the onion 2-3 minutes.

Toss in the bok choy and snow peas and cook for 1 minute.

Stir in the extra Golden Syrup, juice, soy, and prawns. Toss though the coriander and serve immediately with rice.

This recipe is courtesy of CSR Sugar.