Ingredients

• 1 tsp fennel seeds
• 2 tsp cumin seeds
• 4 spring onions
• thinly sliced
• 2 red chillies
• finely chopped (remove seeds for less heat)
• 3 tbsp finely chopped fresh coriander leaves and stalks
• 2 limes
• juice only
• 2 tbsp oyster sauce
• ¼ tsp ground star anise
• 1 tbsp cider vinegar
• 1 tbsp dark soy sauce
• 600g/1lb 5oz raw tiger prawns
• peeled
• defrosted if frozen
• 1 tsp light olive oil
• 3 pak choi
• roughly chopped
• 1 tsp grated fresh root ginger
• 1 tbsp light soy sauce
• ¼ tsp toasted sesame oil

Directions

• Toast the fennel and cumin seeds in a small frying pan for 1–2 minutes
• or until fragrant. Crush with a pestle and mortar and tip into a mixing bowl. Add the spring onions
• chillies
• coriander
• lime juice
• oyster sauce
• star anise
• vinegar and soy sauce. Stir in the prawns and marinate for 10 minutes.
• Preheat the grill to its highest setting.
• Spread the prawns on a grill rack and grill for 3–4 minutes
• or until pink and cooked through. Keep warm.
• To make the stir-fried greens
• heat the oil in a wide
• non-stick frying pan over a high heat. Add the pak choi
• ginger and soy sauce and cook for 4–5 minutes
• or until just wilted. Stir in the sesame oil.
• Serve the greens with the prawns immediately.