"Sweet chili sauce, fish sauce, and basil give this stir-fry a wonderful Thai flavor. Make sure to cook the prawns just until they turn pink so that they remain succulent, and not tough and chewy."

• 2 tablespoons peanut oil
• 500 grams prawns, peeled and deveined, with tails left on
• 250 grams snow peas, trimmed
• 3 tablespoons sweet chili sauce
• 2 tablespoons fish sauce
• 1/3 cup cold water
• 1/2 cup fresh Thai or sweet basil leaves
• 4 to 6 cups cooked jasmine rice

Directions:

1. Heat oil in a wok or frying pan over medium heat. Stir-fry prawns for 2 minutes. Add snow peas and stir-fry for another 1 minute. Using a slotted spoon, remove prawns and snap peas from pan and transfer to a plate.
2. Reduce heat and add garlic to pan. Fry for 10 seconds, then add sweet chili, fish sauce, soy sauce, and cold water. Bring to a boil for 2 to 3 minutes until thickened. Return prawns and snow peas to pan and heat through for 1 minute. Sprinkle with basil leaves and serve with rice.