Chilli prawns with jasmine rice

Step 1

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

Step 2

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

Step 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.

Step 4

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

Step 5

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

Step 6

Scatter over the spring onions and coriander.

Step 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.