1In a wok or a large frying pan, heat half oil on high. Stir-fry prawns 2-3 mins until colour has completely changed. Add garlic, ginger and chilli, stir-fry 1 min. Remove from wok.
2In a small jug, combine stock, soy, sherry, vinegar and sesame oil. Whisk in arrowroot until smooth.
3In same wok, heat remaining oil on high. Stir-fry carrot and onions 1 min. Add sugar snap peas and stir-fry 30 secs.
4Return prawns to wok with stock mixture and bring to simmer.
5Using spiralizer or mandolin, cut daikon into thin noodles. Add to wok and toss well. Simmer 2-3 mins until sauce thickens and noodles are tender crisp. Serve with shredded green onion tips.
Top Tip: If you don't have a spiralizer, use a julienne peeler or mandolin to cut vegetables into long, thin strips.
Photo: Rob Shaw/Bauersyndication.com.au