In a bowl, combine the cleaned and dried prawns with the other marinade Recipe ingredients details (except Oil). Mix everything well and set aside for 10 mins. This helps the excess moisture from the prawns to be released.

Heat the 2 tbsp avocado oil in a pan and fry the prawns on medium heat. Be careful not to overcook them. Nothing worse than rubbery prawns.

Remove the prawns onto a paper-towel-lined plate. The prawns should be slightly crisp

Clear up the pan and add the Everiday garlic chili oil, bell pepper, onion cubes, and whites of the spring onions. Sprinkle with a little salt.

Saute everything on a medium-high flame, for about 2 minutes until the bell peppers are half cooked and still crunchy.

Add Everiday coconut aminos, vinegar and pepper, and 2 tbsps of water.

Mix and allow the sauces to bubble. Taste and add adjust to your liking.

Switch off the stove and add the prawns.

Toss well and add the greens of the spring onion.