Stir-Fried Prawns with Snow Peas and Asian Green Pesto

600g green prawn tails
1 tbsp finely grated fresh ginger
½ tsp chilli flakes
1 tsp sesame oil
2 tbsp neutral oil (eg grapeseed)
3 spring onions, white parts thinly sliced and green ends angle sliced, kept separate
1 red pepper, thinly sliced
200g snow peas, trimmed
1 cup mung bean sprouts (optional)
1 tbsp fish sauce
2 tbsp Essential Cuisine Asian Green Pesto

To serve
cooked rice or noodles
lime wedges

Place prawn tails in a bowl with ginger, chilli flakes and sesame oil. Mix and stand for 2-3 minutes or up to 4 hours in the fridge.

Heat neutral oil in a large wok or heavy-based frypan and sizzle the whites of the spring onion with the sliced red peppers for about a minute. Add prawns, tossing over high heat until they start to turn pink (about 3-4 minutes). Add snow peas, bean sprouts (if using) and fish sauce and cook just until snow peas turn bright green (1-2 minutes). Mix through Essential Cuisine Asian Green Pesto and sliced green part of spring onion and serve over rice or noodles, garnished with lime wedges.