Ingredients for 2:

• Peeled king prawns
• 2 cloves of garlic
• a small piece of fresh ginger
• some curry powder
• salt and pepper
• 1 pinch palm sugar
• 1 tbsp coriander leaves
• 100g leeks
• 180g carrots
• 150g red pepper red and yellow
• 150g fresh mushrooms
• 20ml sesame oil "vierge" VOM FASS
• 40ml apple balsamic vinegar VOM FASS
• 150ml vegetable stock
• 50ml Pepone extra virgin olive oil VOM FASS

Preparation:

• Wash the vegetables and cut them into fine strips. Clean the mushrooms and cut them into thin slices
• Devein the prawns
• In a pan, heat half of the oil, peppers, leeks and carrots and cook, add the mushrooms and season; add grated ginger and garlic. Add the sesame oil, some curry and palm sugar and allow to caramelise slightly. Use some VOM FASS apple balsam vinegar to deglaze
• In another pan heat the remaining oil and fry the prawns. When cooked, mix with the rest of vegetables
• Serve with chopped coriander