2 tbsps peanut oil
4 garlic cloves, minced
2 spring onions, finely sliced
300g baby carrots
2-3 green or red baby capsicums, small
1 green chilli pepper, seeded and sliced
500g raw tiger prawns, shelled, deveined and tails left intact
2 tbsp fish sauce
3 tbsp black bean sauce
2 tsp rice wine vinegar
¼ cup chicken stock
1 teaspoon brown sugar
Heat oil in wok or large skillet. Stir-fry garlic and spring onions for 2 minutes. Add carrots, capsicums, courgette and corn and stir-fry until crisp-tender.
Add prawns and fry until they start to turn pink. Stir in chilli pepper and continue to cook for 2-3 minutes.
Stir in remaining ingredients, mixing well until simmering. Serve immediately with steamed Jasmine rice.