King Prawn & Pepper Teriyaki With Brown Rice

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot and keep covered until serving

While the rice is cooking, deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

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

Once hot, add the pepper strips to the pan and cook for 8-10 min or until starting to soften

Combine your cornflour, ginger paste, rice vinegar, chilli flakes (can't handle the heat? Go easy!), toasted sesame oil, soy sauce and ketjap manis with 1 tbsp [1 1/2 tbsp] [2 tbsp] brown sugar in a bowl with 150ml [200ml] [250ml] cold water

Give it a good mix up – this is your teriyaki sauce

Trim, then slice your spring onion[s] finely

Once the pepper has softened, drain your king prawns, then add to the pan and cook for 4-5 min further

Add the teriyaki sauce to the pan with a small pinch of salt and cook for 4-5 min further or until the sauce has thickened and the prawns are cooked through – this is your king prawn & pepper teriyaki

Remove the king prawn & pepper teriyaki from the heat and add your toasted sesame seeds to the pan