Instructions: Get a wok or very large frying pan hot.

Add the oil and when it starts to smoke a little add the chopped garlic ginger spring onions and chilli.

Stir as it cooks over a high heat for a couple of minutes.

When all is wilted sizzling and golden brown (the garlic darker than in European cooking) add the prawns and fennel with the heat still high.

Cook turning from time to time until the shells have turned bright pink a matter of about 3 or 4 minutes maybe slightly less.

Add the mustard stir and cook for a minute then add a light seasoning of salt and the juice from the lemon.

Tip on to a hot plate and eat with your fingers licking the shells before you peel them away. Finish the vegetables with a fork.

Serves 2 as a light meal or substantial snack

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