Vietnamese mint and prawn stir-fry

For the stir-fry

2 Tbsp	Canola oil
2	Garlic cloves, diced
4 cm	Ginger, peeled and grated
12 large	Raw prawns, peeled and deveined (Main)
1 large	Spring onion, diagonally cut into 3cm lengths
10	Vietnamese mint leaves
1 small	Chilli, diced

For the sauce

1 tsp	Fish sauce
1 Tbsp	Oyster sauce
2 Tbsp	Fish stock, or water
1	Lime, juice only
1 dash	Sesame oil

Directions

1. Heat a wok over a high heat and add the canola oil. Add the garlic, ginger and prawns. Stir-fry for 2-3 minutes. Add the spring onion, Vietnamese mint and chilli. Stir-fry until the prawns are pink and cooked. Place aside.
2. Add the sauce ingredients to the wok. Simmer until reduced. Add the sesame oil and pour over the prawns. Serve immediately.