1kg uncooked medium king prawns
2 tbspns MCT Oil
4 green onions, sliced thinly length ways
4 cloves garlic, sliced thinly
1 tspn cornflour
1/2 cup vegetable stock
2 tbspns Oyster sauce
1 tbspn tamarind concentrate
1 tspn Sambal oelek
extra 2 tspns MCT Oil
1 tbspn lime juice
1 tbspn brown sugar
350g yellow patty pan squash sliced thickly
300g sugar snap peas, trimmed
800g baby bok choy, chopped coarsely

Shell and de-vein prawns, leaving tails intact.  Heat 1 tbspn of MCT Oil in wok, stir fry onion and
garlic, separately, until browned lightly.  Drain on absorbent paper.  Blend cornflour and stock in
small jug; stir in sauce, tamarind, sambal, 2 tspns MCT Oil, juice and sugar.  Heat remaining MCT
Oil in wok, stir fry prawns in batches, until changed in colour and almost cooked through.  Stir fry
squash until just tender.  Add cornflour mixture, stir fry until sauce boils and thickens slightly.  Return
prawns to wok with peas and bok choy; stir fry until bok choy just wilts and prawns are cooked
through.  Serve stir fry with steamed jasmine rice and topped with reserved onion and garlic.
Little Leakers
Prawn Tamarind Stir Fry With Bok Choy