lunch today (prawns + stirfry)

I don't do recipes really.. at least I can't follow them, so apologies if my instructions a little unclear.

all I know is it tasted good.. it was just made up from what I had lying around, feel free to substitute some ingredients for others, or add extra stuff in... chances are it'll work really well ... and it takes no time to prepare

increase the quantities to increase the servings

• half a red pepper
• half an orange pepper
• one red onion
• one courgette
• 16 fresh raw prawns
• two cloves garlic
• some freshly picked oregano
• some freshly picked rosemary
• some ginger
• some chilli peppers
• some olive oil (I used extra virgin)

first things first, you need to slice the vegetables (oniion, peppers, courgette), up - how do you do this is a matter of preference -I cut mine nice and fine, others might choose to leave them chunkier....

With the garlic though, I recommend cutting it quite fine, or if you're impatient, a garlic press will do - though I usually avoid using one, as they're a pain to wash up.

Similarly with the chillis, cut them up really fine, otherwise you'll surprise yourself, and your guests :)

place the prawns in a bowl with a little olive oil, the garlic, some rosemary, and ginger - and of course the chillis, and leave to sit for about 15 minutes or so..

Then throw the prawns on a griddle (or a frying pan will do too. I prefer the griddle, as it keeps the prawns lovely and juicy, but without soaking them in oil)...

pretty much straight away, throw the vegetables, into the wok (or another frying pan will do here too), I'm lazy and throw everything in at once... perhaps the peppers could follow after the courgettes + onion... but all together works fine too.

stir the vegetables gently - don't turn them into porridge :) - and turn the prawns every few minutes - until they're cooked through (clue here -they're white/pink - no longer at all clear, when they're cooked).

Once done (cooking time is about 10mins if that), serve up, and enjoy.

I like a bit of extra kick, so serve with a little bit of rose harissa - a moroccan chili paste - to dip the prawns into.