- 3 T canola oil
- 500 g prawns, thawed
- ½ cup Woolworths Easy to Wok teriyaki sauce
- 500 g Woolworths Easy to Wok Crisp and Crunchy stir-fry
- Basmati rice, cooked, for serving
- Sea salt and freshly ground black pepper, to taste
- Sesame seeds, to garnish
Heat 1 T canola oil in a pan over a high heat and pan-fry the prawns for 3 minutes on each side.
Pour in half the teriyaki sauce to coat the prawns and cook for 1 minute until sticky. Remove from the heat, place in a bowl and set aside.
Increase the heat and add the remaining oil to the pan. Stir-fry the vegetables until the spinach starts to wilt. Add the remaining teriyaki sauce and toss to coat.
Thread the prawns onto skewers and serve with the rice and vegetables.
Sprinkle with sesame seeds and season to taste. Spoon over any remaining sauce.