250gm sugar snap peas or snow peas or beans (cooking times will vary) de-strung
80mlHot Lovers sauce(3 Tablespoons) - or use another favourite chilli sauce
125mlcoconut cream ( Kara - a thickened cream is perfect if available) 1/2 cup
2Tablespoons corianderchopped roots and stem
1/2cupcoriander leaves
Instructions
Cook Jasmine rice and set aside. Have everything ready to cook the Prawns.
Heat the fry pan nice and hot and add the oil and the onion and toss till just starting to wilt.
Turn down just a little and add the prawns, peas and chopped coriander stem and roots. Toss around for barely a minute then add the Hot Lover sauce and coconut cream
Stir gently till the prawns start to turn pink. The peas will cook just enough to be crispy and blanched. Don't let it cook on a high bubble. This will burn and reduce the sauce too much and overcook the prawns. When they are no longer transparent they are cooked.
The cooking should take about 6-8 minutes.
Toss through the coriander leaves and serve with rice and extra hot sauce.
Notes
This isn't a very hot dish, due to the addition of coconut. If you want a hotter sauce add more of the Hot Lover Sauce.