Sweet Chilli King Prawn Stir-Fry With Sesame 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

Peel and finely slice (don't chop!) your garlic

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into large bite-sized pieces

Combine your cornflour with 100ml [150ml] [200ml] cold water in a small bowl

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

Once hot, add the sliced garlic, chopped pepper and mangetout and cook for 2-3 min or until starting to soften

Meanwhile, drain your king prawns

Once the veg is starting to soften, add the drained king prawns to the pan and cook for 1-2 min further

Add your red chilli relish, soy sauce and cornflour mix to the pan and cook for 3-4 min or until the sauce has thickened and the prawns are cooked through – this is your sweet chilli king prawn stir-fry

Once the rice is cooked, stir your black sesame seeds through – this is your sesame rice