1 tsp veg oil
1 tsp sesame seeds
2 – shallots, diced
200g – peeled prawns
200g – shitake mushrooms sliced
1 tsp – chilly flakes/pepper corns
1 tsp soy sauce
1 tsp rice wine
2 sprigs spring onions
Heat oil in a wok/pan.
Add the ingredients listed one by one, in the same order.
Stir fry for 2-3 minutes until the prawns turn opaque.
Garnish with chopped spring onions and ready to serve.