Taiwanese-Style Thai Basil Jumbo Prawn Stir-Fry & Sticky Rice

Rinse your sushi rice in a sieve under cold running water for 30 secs (use your hands to really wash the grains!), then set aside to drain fully

Add the drained rice with 200ml [300ml] [400ml] cold water and a small pinch of salt to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to low until very gently bubbling and cook, covered, for 15 min

After 15 min, remove the pot from the heat and keep covered for a further 10 min before serving

Tip: Don't peek! Keep the lid on the whole time to get fluffy and sticky rice!

Whilst the sushi rice is cooking, peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger, then peel and finely chop (or grate) your garlic

Wash your pak choi, and pat it dry with kitchen paper, then chop the roots from the pak choi, slice the white base finely and roughly tear the pak choi leaves in half

Chop your Thai basil stalks finely, keeping the leaves and chopped stalks separate

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

Drain your jumbo king prawns

Once hot, add the jumbo king prawns and cook for an initial 3-4 min

Add the chopped ginger, chopped garlic and Thai basil stalks to the pan with your chilli flakes (can't handle the heat? Go easy!) and cook for 1 min or until fragrant

Add your toasted sesame oil, soy sauce, ketjap manis and Chinese rice wine with 1 tbsp [1 1/2 tbsp] [2 tbsp] water and 1 tsp [1 1/2 tsp] [2 tsp] sugar

Add the chopped pak choi bases and cook for 1 min further

Add the torn pak choi leaves and Thai basil leaves and cook for 1-2 min further or until everything's wilted and evenly coated in the sauce and the prawns are cooked through – this is your Taiwanese-style Thai basil jumbo king prawn stir-fry