Ingredients

• 3 tbsp groundnut oil
• 4 large garlic cloves
• crushed
• 1 tbsp root ginger
• grated
• 3 medium red chillies
• deseeded and finely chopped
• 200g/7oz raw tiger prawns
• shelled and deveined
• 400ml/14fl oz hot vegetable stock
• 3 tbsp tomato ketchup
• ½ tbsp light soy sauce
• ½ tsp brown sugar
• 1 lime
• juice only
• 1 tbsp cornflour mixed with 2 tbsp water
• 2 spring onions
• chopped on the diagonal
• 1 large handful coriander
• roughly chopped
• 250g/9oz jasmine rice
• cooked
• coriander sprigs
• to garnish
• 1 lime wedge

Directions

• Heat a wok over a high flame and add the groundnut oil.
• Add the garlic
• ginger and chillies and stir fry for 30 seconds.
• 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.
• Add the ketchup
• light soy sauce and brown sugar and mix well.
• Add the lime juice and the blended cornflour. Cook until reduced and slightly thickened - about 5-8 minutes.
• Scatter over the spring onions and coriander.
• 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.