King Prawn & Pepper Teriyaki With 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 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