prawn stir fry

what products will you use

• prawns 
• 1 tablespoon peanut oil

• 20 green prawns, peeled and de-veined

• 4 cloves of crushed garlic

• 1 teaspoon chili sauce

• 1 teaspoon fish sauce

• 2 teaspoons sesame oil

• 1 tablespoon oyster sauce

• 1 tablespoon soy sauce

• 1 tablespoon honey

• 1 cup of broccoli, cut up

• 1 cup of snow peas cut in thin strips

• 1/4 cup carrot cut into match sticks

• Jasmine rice to serve
• what quality points will you be looking for
•  making sure the oil has no flotes the prawn are fresh smell alright and the rice cook no burn 
• type of frying is used and the oil level we use shallow frying one tablespoon
• what preparation will be required clean the prawn but the tails of cut vegetables into little even bits  
• how do you know if it is cooked When properly cooked, the exterior should be pink with red tails and the flesh is slightly opaque and a little “white” in color? Here's where it gets confusing because a “little white” may vary from cook to cook. If it is bright white in color, there's a good chance the shrimp is overcooked
• Cook vegetables until soft, but so they still have a bite to them (think green beans that remain firm rather than droopy). To keep vegetables from overcooking before serving, submerge in ice water to stop from cooking and again briefly in boiling water when you're ready to serve
• To determine if the rice is cooked, taste it and see what you think about the texture. If it is chewy or hard in the center then add 1/8 to 1/4 cup of water. Place the lid on the pot and cook the rice for another 3-5 minutes on very low heat.
• ~
• the taste I would not know because I don't eat fish so I gave it to Nathaniel he said it was good a little rubbery which means I cooked them for a bit too long the prawns looked white  and golden vegs were sort but noot to soft brown