Vegetable oil

Sugar snap peas

1 pack of spring onions

King prawns

Mixed salad leaves

Beansprouts

Cucumber

For the dressing

1 tablespoon of Thai fish sauce

1 tablespoon of Chinese rice vinegar

1-2 tablespoons of sweet chilli sauce

1 tablespoon of sesame oil

To garnish

Toasted sesame seeds

1. Devein the prawns and then use a piece of kitchen towel to remove any excess moisture.
2. Top and tail the spring onions and remove any wilted leaves.
3. Cut the spring onions into 2cm chunks.
4. Cut the cucumber into small dice.
5. Throw the salad leaves into salad bowls or plates, then scatter over a handful of diced cucumber and beansprouts.
6. Mix the dressing ingredients together.
7. Heat 1-2 tablespoons of vegetable oil in a sauté or frying pan, over a medium heat. 
8. Once the oil is hot, add the sugar snap peas and stir-fry for a couple of minutes before adding the spring onions and prawns.
9. Stir fry until the prawns turn pink and start to curl.
10. Scatter the remaining ingredients over the salad and drizzle over the dressing.