Summer leek with sugarsnaps and sticky bacon

Mix the sweet soy sauce, ginger syrup, sambal and 2 tablespoons of oil in a bowl and roll in the bacon prawns. Let marinate for a moment.

Cut the dark pieces and ends of the leeks and wash the leek carefully. Cut the leeks into equal chunks of about 5 cm long.

Boil the rice and let it stand out.

Fry the bacon in a frying pan at medium height dark brown. Add a few tablespoons of water and reduce to a low setting while stirring the meat until it is brown and syrupy on all sides.

In the meantime, heat the rest of the oil in a wok to medium height and stir-fry the leeks for about 5 minutes.

Add the sugarsnaps and ginger and stir fry for a few minutes.

Put the rice in bowls, put the vegetables on it and finish with the bacon.