Ingredients
500 g king prawns (medium raw)
2 teaspoons sea salt
12 teaspoon five-spice powder
2 tablespoons peanut oil
150 g sugar snap peas (trimmed)
2 tablespoons light soy sauce
1 lime (cut in wedges)
Method
Sources
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Electric grinder for spices, coffee, dried herbs
Wall-mounted magnetic spice jars — visible, organized, accessible
Label maker for spice jars — uniform, readable, organized pantry
Uniform spice storage — easy identification, airtight seals
Tilted drawer insert — see all spice labels at a glance
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Electric grinder for spices, coffee, dried herbs
Wall-mounted magnetic spice jars — visible, organized, accessible
Label maker for spice jars — uniform, readable, organized pantry
Uniform spice storage — easy identification, airtight seals
Tilted drawer insert — see all spice labels at a glance
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shell and devein prawns leaving tails intact if you wish (i prefer to remove). cut squid down centre to open out and score the inside in a diamond pattern and then cut into thick strips. combine seafood, salt, pepper, five spice and chilli in large bowl. heat half the oil in the wok, stir fry seafood in batches until cooked. heat remaining oil in wok, stir fry peas until tender. return seafood to wok and add soy sauce and stir fry till hot. serve seafood with lime wedges.