Instructions

Make The Sauce

1. Add the garlic, chili and sugar together in a mortar. Crush together with a pestle until the ingredients have formed a thick, mostly uniform paste. Add the lime juice, vinegar and fish sauce and stir to combine.
2. Alternatively, pulse all ingredients in a blender until garlic and chili is pureed and sugar has dissolved.
3. Transfer to a bowl and set aside.

Cook the Stir-Fry

1. Heat oil in a wok or very large skillet set over high heat. Add garlic and cook, stirring constantly, until fragrant, about 15-30 seconds. Just as garlic starts to brown, add kohlrabi and carrot to the walk and cook, stirring frequently, until vegetables are crisp-tender and begin to brown.
2. Add prawns to the wok, and stir to combine. Add additional oil if necessary to keep prawns from sticking. Stir-fry until prawns are just beginning to pinken and curl, then add the kohlrabi greens to the wok.
3. Add 1/4 cup of the reserved sauce to the wok, and stir to glaze the ingredients. When the prawns are just cooked through and kohlrabi greens are wilted, transfer the stirfry to serving bowls and serve immediately with steamed rice.