300g (10.7oz) raw prawns, peeled and deveined with tails intact
2 tablespoons olive oil
100g (3.5oz) snow peas, blanched
1 Lebanese (short) cucumber, diced

For the mint chutney:
2 tsp sugar
½ tsp salt
1 tbsp ginger, peeled and chopped
1 small green chilli, coarsely chopped
1 garlic clove, crushed
75g mint leaves, chopped
2 tbsp rice wine vinegar
1 tsp vegetable oil

Mint Chutney:
For the mint chutney, place sugar and salt, ginger, chilli and garlic in a food processor; process until very finely chopped. Add mint and pulse until finely chopped. Add vinegar and oil and pulse to mix. Pour into small dipping bowls, and reserve until needed.

Mixing it together:
Heat the olive oil in a pan and sear the prawns for 1-2 minutes until cooked.
Served with snow peas and cucumber and drizzle with the yogurt and chutney sauce.