If you don’t have a spiralizer use a julienne peeler or mandoline
If you don’t have a spiralizer use a julienne peeler or mandoline
1. In a wok or a large frying pan, heat half oil on high. Stir-fry prawns 2 to 3 mins until colour has completely changed.
Add garlic, ginger and chilli, stir-fry 1 min. Remove from wok.
2. In a small jug, combine stock, soy, sherry, vinegar and sesame oil. Whisk in arrowroot until smooth.
3. In same wok, heat remaining oil on high. Stir-fry carrots and onions, 1 min. Add sugar snap peas and stirfry 30 secs.
4. Return prawns to wok with stock mixture and bring to simmer.
5. U sing spiralizer or mandoline, cut daikon into thin noodles. Add to wok and toss well. Simmer 2 to 3 mins until sauce thickens and noodles are tender crisp. Serve with shredded green onion tips.
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