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1 Shell and devein prawns, leaving tails intact. Combine the prawns in a large bowl with mint, lemon grass, garlic, rind, juice and sambal and cover; refrigerate for at least 3 hours

2 Heat 1 tablespoonful of oil in the wok; stir-fry prawn mixture, in batches until prawns are changed in colour.

3 Using a vegetable peeler, slice carrot into thin ribbons; add sow peas and carrot strips to the same wok; stir fry, tossing until tender

4 Return prawn mixture to wok; stir fry, tossing with vegetables.

5 To serve, drizzle the combined remaining oil, vinegar, sugar and soy sauce over prawn mixture

Serves 4