Chicken, Lemongrass & Kale Stir Fry
Combine oil, garlic and ginger in a large bowl. Add prawns and stir to coat.
Heat a wok over high until hot. Add half the prawns, stir-fry 2 minutes until prawns turn pink. Remove to a plate. Repeat with remaining prawns.
Return all the prawns to the hot wok, add the green shallots. Stir fry 1 minute. Squeeze over the lemon, toss to coat. Serve over rice.