Garlic Prawns

500g raw prawns, defrosted if frozen
4 gloves garlic, crushed
2 tablespoons oil
1 teaspoon chilli paste
2 teaspoons lime juice
200g snow peas
salad greens
4 tomatoes
1 small Lebanese cucumber
1/2 red pepper cut into slivers
1 avocado, peeled and sliced
handful of torn basil leaves

Remove the heads and most of the shell from the prawns, leaving the tail on. Devein. Place in a bowl and stir in the crushed garlic, 1 tablespoon oil, chilli paste and the lime juice and set aside to marinate for an hour.

Meanwhile take your serving plates and make an individual salad on each with the salad greens, tomatoes, sliced cucumber and red pepper. Arrange the avocado slices around the edge.

Heat the remaining oil in a non-stick pan and when hot add the prawns and the snow peas which have been topped and tailed. Stir-fry until the prawns turn pink and the snow peas are heated through but still crisp.

Spoon onto the individual salads. Sprinkle with the basil leaves.

For the dressing mix together:

4 tablespoons grapeseed oil
2 tablespoons lime juice
1 teaspoon sugar
1 teaspoon fish sauce
1 tablespoon finely chopped spring onion

Whisk together and pour a little over each serving.