1. In a bowl, mix the turmeric powder, soy sauce, honey and white pepper. Toss the prawns in the mixture and marinate for 10 minutes.

2. Heat ½ tablespoon oil in a wok over medium heat. Stir fry the celery and capsicums until cooked and fragrant. Set aside.

3. In the same wok, add the remaining oil. Sauté the garlic and chili until fragrant.

4. Add the prawns. Cook on each side until they turn golden and opaque.

5. Return the cooked vegetables to the wok with the prawns. Toss together for 30 seconds. Drizzle the lime juice over the dish.

6. Garnish with the spring onions. Serve.