Sweet & Spicy Korean-Style King Prawns And Garlic Rice

Peel and finely chop (or grate) your garlic

Add a small drizzle of vegetable oil to a pot with a lid over a medium heat

Once hot, add half the chopped garlic (you'll use the rest later!) with a pinch of salt and cook for 1 min or until fragrant

Once fragrant, add your white long grain rice to the pot 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 – this is your garlic rice

Meanwhile, add your gochujang paste (can't handle the heat? Go easy!) to a small bowl with your rice vinegar, soy sauce, the remaining chopped garlic, cornflour and 2 tsp [3 tsp] [4 tsp] sugar

Give everything a good mix up, then add 50ml [65ml] [85ml] warm water and stir it all together until smooth – this is your gochujang stock

Add your carrot & cabbage slaw mix to a large bowl with your mayo and a generous pinch of pepper

Give everything a good mix up – this is your creamy slaw

Once the rice is almost cooked, heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, drain, then add your king prawns and cook for 4-5 min or until cooked through

Once cooked through, add the gochujang stock to the pan and cook for 1-2 min or until the sauce has thickened – these are your sweet & spicy Korean-style king prawns