Jumbo King Prawn Tom Yum-Style Rice

Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam

While the rice is cooking, peel and finely dice your brown onion[s]

Slice your white cup mushrooms and red chilli[es] finely

Peel and finely slice (don't chop!) your garlic

Roll your lime[s] with your hand on a hard surface (to release more juice) and cut in half

Combine your fish sauce, soy sauce, ginger & garlic paste, lemongrass and lime leaf paste, tomato paste, a squeeze of lime juice and 1 tsp [2 tsp] [3 tsp] sugar – this is your tom yum-style sauce

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

Once hot, add the sliced mushrooms and cook for 6-7 min or until caramelised, then add the diced onion and sliced garlic and cook for a further 3 min or until softened

Drain and add your jumbo prawns with half the sliced chilli (save the rest for later!) and cook for 6-7 min or until the prawns are cooked through

Once the prawns are cooked through, add the cooked rice and gently stir it all together, then cook for 2-3 min further

Add the tom yum-style sauce and give everything a good mix up – this is your jumbo prawn tom yum-style rice

Cut the remaining lime into 1 wedge per person