500 g large green prawns, peeled, deveined, tails intact
In a jug combine the honey and 1 tablespoon of McCormick Season All Garlic, vinegar, spring onion and 1 tablespoon (20mL) boiling water and whisk together.
Blanch snow peas in boiling water, drain and set aside.
Place cornflour, remaining McCormick Season All Garlic Seasoning, 1 tablespoon (20mL) cold water and egg yolk in a medium bowl mix to combine, and toss prawns through.
Heat oil in a wok over high heat, add prawns and cook in batches for 1-2 minutes or until pink and cooked through. Using a slotted spoon, transfer prawns to an absorbent paper-lined tray and repeat with remaining prawns.
Toss cooked prawns and blanched snow peas together and serve with steaming rice and honey garlic sauce.
Pieces of firm white fish fillets will work well as a substitute for prawns.