Chilli prawns with jasmine rice



For the prawns

To serve


  1. Heat a wok over a high flame and add the groundnut oil.

  2. Add the garlic, ginger and chillies and stir fry for 30 seconds.

  3. Stir in the tiger prawns and cook for a further 30 seconds, until the prawns start to turn pink. Pour in the hot vegetable stock and bring to the boil.

  4. Add the ketchup, light soy sauce and brown sugar and mix well.

  5. Add the lime juice and the blended cornflour. Cook until reduced and slightly thickened - about 5-8 minutes.

  6. Scatter over the spring onions and coriander.

  7. Ladle the prawns onto two serving plates and accompany with a portion of jasmine rice each. Garnish with a few sprigs of coriander and a wedge of lime.