Sweet & Sour Jumbo King Prawns 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

Drain, then add your jumbo prawns to a bowl with most of your cornflour (save the rest for later!) and mix until they are coated

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

Once hot, add the coated jumbo prawns and cook for 6-8 min or until golden and cooked through – these are your crispy jumbo prawns

While the prawns are cooking, boil half a kettle

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and chop into small pieces

Peel and chop your brown onion[s] into small pieces

Peel and finely chop your garlic

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Once the prawns are golden and cooked through, transfer to a plate and set aside for later

Return the pan to a medium heat with a drizzle of vegetable oil

Add the chopped pepper and chopped onion and cook for 5-6 min or until starting to soften

Once softened, add the chopped garlic and chopped ginger and cook for 1 min or until fragrant

While the vegetables are cooking, combine the remaining cornflour in a bowl with 100ml [130ml] [150ml] boiled water

Add your tomato ketchup, Chinese rice wine, red chilli relish, honey, soy sauce and rice vinegar and mix until smooth – this is your sweet & sour sauce

Increase the heat to high

Add the sweet & sour sauce to the pan and cook for 2 min until the sauce has started to thicken

Add the crispy jumbo prawns to the pan and cook for a further 1 min or until the sauce has thickened – these are your sweet & sour jumbo king prawns

Trim, then finely slice your spring onion[s] on the diagonal