Heat 1 Tbsp of oil in a wok or deep-sided frying pan. Add 100g of mange tout and 100g of baby corn and stir-fry for 1 minute.
Add 250g of raw tiger prawns and continue to stir-fry for another couple of minutes until the prawns are cooked. Pour over a jar of Sharwood’s Sweet Chilli and Lemongrass Stir-Fry Sauce.
Heat through and serve with delicious Thai jasmine rice.