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

Peel and finely dice your brown onion[s]

Chop your tomato[es] finely

Combine half of your sriracha (can't handle the heat? Go easy!) with your fish sauce, ginger & garlic paste, a squeeze of lime juice and 2 tsp [3 tsp] [4 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 medium-high heat

Once hot, add the diced onion and cook for 2-3 min or until beginning to soften

Once softened, drain then add your king prawns with the chopped tomato and cook for 4-5 min or until cooked through

Once cooked through, add the cooked rice and your garden veg mix and cook for 2-3 min

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

Cut the remaining lime into 1 wedge per person