Ingredients

• 100g/3½oz bulgur wheat
• 1 garlic clove
• finely chopped
• 2 spring onions
• thinly sliced
• 4cm/1.5in fresh root ginger
• peeled and finely grated
• 150g/5½oz shiitake mushrooms
• halved if large
• 180g/6½oz raw prawns
• 1 tbsp tamarind paste
• 1 tbsp runny honey
• 3 pak choi
• thinly sliced
• 10g fresh coriander
• roughly chopped

Directions

• Preheat the oven to 200C/180C Fan/Gas 6.
• Mix the bulgur wheat
• garlic
• spring onions and two-thirds of the ginger with 200ml/7fl oz water in a roasting tin. Top with the mushrooms. Cover tightly with kitchen foil and bake for 15 minutes.
• In a bowl
• mix the prawns with the remaining ginger
• then cover and refrigerate.
• In a separate bowl
• mix the tamarind with the honey and set aside.
• Add the pak choi and prawns to the roasting tin and bake for 7–8 minutes
• or until the pak choi has wilted and the prawns are cooked through.
• Spoon the traybake onto two plates
• pour over the tamarind dressing
• scatter with the coriander and serve immediately.