How to make it
Heat up the oil in a frying pan or wok on high heat. Add one batch of prawns and fry for 20-30 seconds each side. Transfer the prawns to a plate and repeat with remaining prawns.
Reduce the heat of the pan or wok to medium-high. Then stir fry the garlic, ginger and zucchini for 3-4 minutes.
Then add the prawns back in along with the Lee Kum Kee Chilli Garlic Sauce and Lee Kum Kee Gluten Free Soy Sauce (or Premium Soy Sauce). Stir fry for another 1 minute until thoroughly mixed then turn off the heat.
Add the spring onions and stir fry for a further 20-30 seconds until just wilted. Then serve with steamed rice.