Bang Bang King Prawns With Crunchy Rice Salad

Boil half a kettle

Add your basmati rice and 250ml [325ml] [500ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has been absorbed and the rice is cooked, then remove from the heat and keep covered until serving

Wash your salad, then pat it dry with kitchen paper

Top, tail, peel, then grate your carrot[s]

Trim, then slice your spring onion[s] finely

Add the salad, grated carrot and sliced spring onion to a large mixing bowl

Slice your cucumber into discs

Slice each individual cucumber disc into matchsticks

Cut half of your red chilli[es] into rounds (save the rest for later!)

Add the cucumber matchsticks and chilli rounds (can't handle the heat? Go easy!) to the bowl with the salad, carrot and spring onion – this is your crunchy salad

Cut the remaining chilli in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Combine your peanut butter and 1 tbsp [1 1/2 tbsp] [2 tbsp] boiled water in a small bowl and mix well until you have a smooth paste

Add your soy sauce, toasted sesame oil, rice vinegar, remaining chopped chilli (not a fan of spice? Just add a little!) and 1 tsp [1 1/2 tsp] [2 tsp] sugar and mix well to combine – this is your peanut dressing

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, drain your king prawns, then add them to the pan

Sprinkle your five-spice mix over the king prawns and cook for 4-5 min or until the prawns are cooked through – these are your bang bang king prawns

Meanwhile, fluff the cooked rice with a fork and add it to the crunchy salad – this is your crunchy rice salad

Toss the crunchy rice salad in a drizzle of olive oil and season with a pinch of salt