Start by defrosting your prawns. While they are defrosting, wash an organic lime then grate the outside peel into a large bowl, halve the lime and juice it, then add to the peel. Take one or two dried Thai red chillies and finely chop before adding to the lime along with a dessert spoon of vegetable oil. Add the prawns and leave to marinate/defrost for at least an hour.

Continue by preparing your vegetables; cut the bottom end off the Pak Choi then wash the leaves and stems thoroughly before cutting into bite sized squares. Carry on with the carrots, peel them then cut off the top and bottom before cutting into thumb sized rectangles around 5cm thick. Finally peel the ginger then use a grater to finely grate the thumb sized piece. Now you are ready to cook.

Add the oil to a large wok or saucepan and, when hot, add the ginger and stir fry for one minute. Now add the carrot and stir fry for two minutes before adding the Pak Choi and gluten-free Teriyaki Sauce. Stir fry over a medium to low heat for 10 minutes. While this is happening, heat a dry frying pan and when hot use a slotted spoon to add the prawns to the pan. Stir fry until the prawns turn pink then serve onto the Pak Choi and Carrots with rice on the side.