Snow pea salad with king prawns

Ingredients for 2 servings:

• 2 king prawns, raw, with shell, without head, deveined
• some oil for frying
• 100 g sugar snap peas
• 1 small carrot(s)
• ½ small bell pepper(s), red
• 1 tsp, heaped sesame seeds, roasted
• salt and pepper
• 1 garlic clove(s), peeled, finely diced
• 0.33 tsp ginger, fresh, peeled, very finely diced
• 1 tbsp sesame oil, light
• 1 tbsp soy sauce, light
• 1 tbsp oyster sauce
• 1 tbsp rice vinegar
• 1 pinch(s) brown sugar
• chili flakes
• 1 dashes sesame oil, dark
• pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 22 minutes

and Asian dressing

Wash and trim the snow peas, blanch them in salted water for 3 minutes, place them in a sieve, rinse them, and drain. Peel the bell peppers and carrots and cut them into very thin strips (julienne). For the dressing, heat the light sesame oil over medium heat and sauté the garlic and ginger. Transfer to a bowl and mix with the soy and oyster sauce, rice vinegar, sugar, chili, pepper, and dark sesame oil. Mix the vegetables with the dressing and season to taste. Rinse the king prawns, pat them dry, and fry them with their skins on over medium heat for about 2 minutes on each side. Peel them except for the tail segment. Season the prawns with salt and pepper and arrange them on the sesame-sprinkled salad.