1Heat 2 teaspoons of peanut oil in a wok and stir-fry prawns until they change colour. Remove prawns from wok and set aside.
2Add remaining tablespoon of oil to the wok. Add onion, Garlic Paste and Lightly Dried Chilli and stir fry for a minute or until onion softens. Add vegetables and continue stir-frying for a further 2 minutes.
3Combine soy sauce, Chinese rice wine, sugar and cornflour in a small bowl and stir through the vegetables.
4Return prawns to the wok, add Lightly Dried Coriander and stir-fry until prawns are heated through. Serve over steaming hot rice sprinkled with peanuts and thinly sliced spring onions if desired.