Thai-style Prawns

Thai-style Prawns
TAKES 15 MINS SERVES 4
Add subtle thai flavours to this seafood special.

2 tbsp olive oil
1 red pepper, finely sliced
175g baby corn, sliced
2.5cm piece of root ginger, peeled and chopped
2 garlic cloves, crushed
1 large red chilli, deseeded and finely sliced
1 bunch of spring onions, trimmed and sliced
100g mangetout, sharedded 
Grated zest and juice of 1 lime
1 tsp cornflour
2 tsp thai fish sauce
350g cooked tiger prawns
1 tsp caster sugar
250g the lake distict
Dairy co. quark
2 tbsp chopped coriander
Cooked basmati rice, to serve

1. Heat a large non- stick wok or frying pan and add the oil. When hot, stir-fry the red pepper and corp for 1 min. Add the ginger, garlic, chilli, spring onions and mangetout, and stir-fry for 1 min.
2. Mix the lime zest and juice into a paste with the cornflour and fish sauce. Add to the pan with the prawns and sugar.
3. Stir well and continue cooking until the prawns are hot. Stir in the quark and coriander, and gently heat until hot. Serve with cooked basmati rice.