Sweet & Sour King Prawns 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

Drain, then add your king 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 king prawns and cook for 4-5 min or until golden and cooked through – these are your crispy king prawns

While the king 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 king 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 onion and cook for 5-6 min or until starting to soften

Once softened, add the chopped garlic and 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 with a pinch of salt and cook for 2 min until the sauce has started to thicken

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

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