1 Tbsp vegetable oil
300g prawns, peeled and deveined
1 Bok choy, washed and sliced evenly
¼ cup toasted peanuts, skin on
½ cup Barker’s Professional Fiery Wing Marinade
1 cup steamed rice
Coat the prawns in vegetable oil.
Heat a non-stick pan over high heat, add the prawns and sauté for 1 minute.
Immediately add the bok choy and peanuts and toss for 30 seconds. Then splash over the Barker’s Professional Fiery Wing Marinade, cooking for a further 2 minutes until the sauce starts to thicken to a syrup consistency.
Spoon into a warm serving dish and serve with the rice.