3/4 lb sugar snap peas, stringed and cooled in ice water
1 lb medium to large sized prawns, shelled and deveined
2 tablespoons olive oil
10 cloves garlic minced
1 1/2 tablespoons finely minced ginger
3/4 teaspoon salt
Freshly ground black pepper to taste
Drain the sugar snap peas from the ice water and set aside.
In a wok or large skillet, heat the olive oil on high heat. Sauté the garlic and ginger in the oil for 1 to 2 minutes until lightly golden and fragrant. Gently toss in the prawns, stir-frying for a minute or so until the prawns are a bright pink-orange hue.
Add the sugar snap peas, salt and pepper. Stir-fry for another 1 to 2 minutes. Serve immediately with warm jasmine rice.