King Prawn Stir-Fry With Vietnamese Lean Pork Skewers

Strip your mint leaves from their stems and chop them roughly, discard the stems

Chop most of your coriander finely, including the stalks (save some leaves for garnish!)

Peel (scrape the skin off with a teaspoon) and grate your ginger, then peel and grate your garlic

Zest half your lime[s]

Soak your skewers in cold water (this prevents them from burning whilst cooking)

Add your lean pork mince (remove the paper if required!) to a bowl with the chopped mint, half of the chopped coriander and half of the grated ginger and garlic (you'll use the rest later!)

Add the lime zest, 1 tsp [1 1/2 tsp] [2 tsp] sugar and a generous pinch of salt and pepper to the bowl

Give everything a good mix up, then shape into 2 long sausages per person

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 absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

While the rice is cooking, preheat the grill to high

Top, tail, peel and slice your carrot[s] into thin discs

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Push a skewer through each of the sausages and transfer them to a tin foil-lined baking tray (or two!) with a little vegetable oil

Put the tray[s] under the grill for 10-12 min, turning once halfway through, or until golden and cooked through (no pink meat!) – these are your Vietnamese-style lean pork skewers

Combine the juice of half your lime[s] in a bowl with your chilli relish and half of your soy sauce (you'll use the rest later!) – this is your sweet chilli dip

Boil half a kettle

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

Once hot, add the sliced carrot and pepper strips and cook for 4-5 min or until slightly charred

Once charred, reduce the heat to medium-high and add your red Thai curry paste, 1 tsp [1 1/2 tsp] [2 tsp] flour, the remaining grated garlic and ginger, remaining lime juice and remaining soy sauce and cook for 1 min or until fragrant

Once fragrant, drain then add your king prawns, mangetout and 100ml [140ml] [180ml] boiled water

Cook for 4-5 min further or until the prawns are cooked through – this is your fragrant king prawn stir-fry