- Blend 1/3 cup teriyaki baste & glaze, lime juice and 1/4 cup water.
- Combine prawns, remaining 1 Tbsp. teriyaki baste & glaze, garlic and sugar.
- Heat 2 Tbsp. oil in hot wok or large skillet over high heat. Add prawns and stir-fry 2 minutes; remove.
- Heat remaining 1 Tbsp. oil in same pan. Add carrot; stir-fry 1 minute. Add bell pepper, onion and serrano chili; stir-fry 2 minutes. Add lime juice mixture and prawns. Cook, stirring, until prawns are coated with sauce.
- Just before serving, stir in mint. Serve over hot rice.