Instructions

1. Peel and cut the squash and carrot into 1 cm cubes. Cut the pepper into small pieces. Thinly slice the onion and finely chop the garlic.
2. Heat the oil in a large frying pan with a lid, and gently sauté the chopped vegetables (except the garlic) for about 8 minutes.
3. Add the red wine vinegar and the garlic, then cook for another 5 minutes, until they start caramelizing.
4. Add the peas, then pour over a small glass of water and add the stock powder. Bring to the boil and cook for 3 minutes.
5. Rinse the prawns, then put them on top of the vegetables. Put the lid on and steam for 3-5 minutes, or until the prawns have turned pink. Don’t over-cook them!
6. Serve with plenty of ground pepper and fresh herbs scattered on the top. You can add some cheese, if liked.